"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
This recipe for Chicken Stuffing Scallop, by Elaine Dack, is from Seasoned with LOVE,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 3/4 c. herb-seasoned stuffing 1 1/2 c. cooked chicken, cubed 1 can Franco American chicken gravy 1 can mushroom soup 3 eggs, slightly beaten 1 can of mushrooms, stem and pieces
Prepare stuffing according to the package directions; spread in a 10 x 6 x 1 1/2 inch baking dish. Top with mushrooms, then chicken. Combine the gravy and soup into 3 slightly beaten eggs. Pour over chicken. Bake at 325 degrees for 35 to 40 minutes, or until knife inserted off center comes out clean. Let stand for 5 minutes to set.
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