"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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