"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken n' Stuffing Scallop Recipe

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This recipe for Chicken n' Stuffing Scallop, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Smith
Added: Tuesday, July 15, 2008



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


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

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 350 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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