"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Ruth's Chicken & Stuffing Casserole Recipe

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This recipe for Ruth's Chicken & Stuffing Casserole, by , is from Barbara Clarke's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



3 c. bread stuffing
3 c. cooked chicken
c. butter or margarine
c. flour
tsp. salt
dash pepper
4 c. chicken broth
6 eggs (slightly beaten)

Mushroom Sauce:
1 can Cream of Mushroom soup
c. milk
1 c. dairy sour cream
pimento for color (optional)

In greased 13X9X2 pan, spread stuffing and layer chicken. Melt butter, blend flour and seasonings and add cool broth. Cook and stir till mixture thickens. Stir small amount of hot mixture into beaten eggs and slowly combine the entire mixture. Mix and pour over chicken. Bake at 325 for approximately 45 minutes.
To prepare mushroom sauce, combine all ingredients. Heat and serve over chicken casserole.




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