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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken n' Stuffing Scallop Recipe

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This recipe for Chicken n' Stuffing Scallop is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
#1

1 pkg. seasoned bread stuffing
1 onion, finely chopped
1 can water chestnuts, chopped
1 can mushroom buds-cut in half
4 c. cubed, cooked chicken





#2

1/2 c. margarine
1/2 c. flour
1/4 tsp. salt and pepper
4 c. chicken broth
6 eggs slightly beaten





Mushroom Pimento Sauce:

1 can cream of mushroom soup
1/4 c. milk
1 c. sour cream
1/4 c. chopped pimento
Directions:
Directions:
Drain the mushrooms and cut them in half. Mix the mushroom and all other ingredients listed in #1 into a 9x13 baking dish.

In a large sauce pan, melt butter and blend in flour and seasonings, add cool broth; cook and stir till mixture thickens. This will not become as thick as a white sauce. Stir a small amount of hot mixture into eggs, return the egg mixture to hot mixture; pour over chicken. Bake at 350º for 40-45 minutes.

Mushroom Pimento Sauce: Mix ingredients and heat and stir until hot. Serve on top of the seasoned chicken stuffing. Add just before serving or use as a side sauce.

 

 

 

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