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Buffet Chicken Scallop's picture
  Regular rice 1 Cup (16 tbs)
  Onion 1 Large, chopped
  Chopped green pepper 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
  Herb seasoned stuffing 14 Ounce (1 Package)
  Chicken broth 4 Cup (64 tbs)
  Beaten eggs 6
  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.
Mix well.
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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 197 Calories from Fat 64

% Daily Value*

Total Fat 7 g11.1%

Saturated Fat 2.8 g13.9%

Trans Fat 0 g

Cholesterol 63 mg21%

Sodium 483.6 mg20.1%

Total Carbohydrates 16 g5.5%

Dietary Fiber 1.2 g4.7%

Sugars 2.8 g

Protein 17 g33.5%

Vitamin A 5.2% Vitamin C 9.3%

Calcium 3.5% Iron 3.5%

*Based on a 2000 Calorie diet

Buffet Chicken Scallop Recipe