Buffet Chicken Scallop
|Regular rice||1 Cup (16 tbs)|
|Onion||1 Large, chopped|
|Chopped green pepper||1 Cup (16 tbs)|
|Herb seasoned stuffing||14 Ounce (1 Package)|
|Chicken broth||4 Cup (64 tbs)|
|Canned condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Chopped cooked chicken/Turkey||8 Cup (128 tbs)|
|Diced pimiento||4 Ounce, drained (1 Jar)|
|Canned condensed cream of chicken soup||21 1⁄2 Ounce, condensed (2 Cans, 10 3/4 Ounce Each)|
|Milk||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
Cook rice according to package directions.
Meanwhile, cook chopped onion and green pepper in butter or margarine till tender but not brown.
In large mixing bowl combine stuffing mix with broth; stir in eggs and celery soup; add chicken, cooked rice, onion-green pepper mixture, and pimiento.
Divide between two greased 13x9x2-inch baking dishes.
Bake, uncovered, at 325° for 30 to 40 minutes.
In saucepan combine chicken soup and milk; heat and stir till smooth.
Stir in sour cream; heat through but do not boil.