"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
17 oz pkg Stuffing Mix 3 C cooked, shredded Chicken 1/2 C Butter 1/2 C Flour 4 C Chicken Broth 1/4 tsp Salt 6 slightly beaten Eggs 1 can Cream of Chicken Soup 1 C Sour Cream 1/4 C Pimento
Prepare stuffing: Melt butter; add flour and salt and chicken broth. Allow to cool. Add eggs and stuffing. Put chicken on top of stuffing. Pour butter and broth mixture over top of stuffing and chicken. Can refrigerate over night. Bake at 325º for 45 minutes or until knife comes out clean. Prepare sauce: Heat can of soup; add sour cream and pimento. Drizzle over each serving.
This recipe comes from the kitchen of my daughter, Rhonda Slinde.
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