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Chicken & Stuffing Scallop Recipe

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This recipe for Chicken & Stuffing Scallop is from Suwanee Ward Cookbook, 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 8 oz. package herb seasoned stuffing
3 c.cubed cooked or canned chicken
1/2 c. butter or margarine
1/2 c. flour
1/4 tsp. salt
dash pepper
4 c. chicken broth
6 eggs, lightly beaten
1 recipe Pimento Mushroom Sauce
Directions:
Directions:
Prepare stuffing according to package directions for dry stuffing. Spread in 13x9x2 baking dish. Top with layer of chicken. In sauce pan melt butter; blend flour and seasonings. Add cool broth; cook and stir till mixture thickens. Stir a small amount of hot mixture into eggs, return to hot mixture; pour over chicken. Bake at 325º F 40 to 50 minutes or until set. Top with Pimento Mushroom Sauce.

Pimento Mushroom Sauce:
Mix 1 can cream of mushroom soup, 1/4 c. milk, 1 c. sour cream, 1 small jar chopped pimento. Heat and stir till hot. Serve over casserole.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
It takes a little effort but it is delicious and worth it.

 

 

 

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