"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Chicken Scallop Recipe

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This recipe for Chicken Scallop, by , is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Smith
Added: Tuesday, August 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 8 oz. package (3 1/2 cups) herb-seasoned stuffing
3 cups cubed, cooked chicken
1/2 cup butter or margarine
1/2 cup flour
1/4 teaspoon salt
1 dash pepper
4 cups chicken broth
6 slightly beaten eggs
1 recipe Pimento Mushroom Sauce

Directions:
Directions:
Prepare stuffing according to package directions for dry stuffing. Spread in 13 x 9 x 2 inch dish. Top with a layer of chicken. In a large sauce pan, melt butter, blend in flour and seasonings. Add broth, cook and stir until mixture thickens. Stir small amount of hot mixture into eggs, return to hot mixture, pour over chicken. Bake at 325 for 40-45 minutes, or till knife inserted half-way to center comes out clean. Let stand 5 minutes to set. Cut in squares and serve with Pimento Mushroom sauce. PIMENTO MUSHROOM SAUCE: Mix 1 can condensed cream of mushroom soup with 1/4 cup milk, 1 cup dairy sour cream, and 1/4 cup chopped Pimento. Heat and stir until hot.

 

 

 

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