Chicken And Stuffing Scallop
|Herb-seasoned stuffing mix||4 Ounce (2 Cups, Half Of 8 Ounce Package)|
|Chopped cooked chicken/Chopped cooked turkey||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Condensed cheddar cheese soup||11 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Chopped pimiento||2 Tablespoon|
|Sliced green olives||6|
Prepare stuffing mix according to package directions for dry stuffing.
Spread in a 10x6x2-inch baking dish; top with chopped cooked chicken or turkey.
In saucepan melt butter or margarine; blend in flour, salt, and pepper.
Add chicken broth; cook and stir till bubbly.
Stir moderate amount of the hot mixture into eggs; return to hot mixture.
Pour over chicken; bake at 325° till set, about 35 minutes.
Let stand 5 minutes.
Meanwhile, for sauce, in saucepan combine soup, milk, and pimiento; heat through.
Garnish dish with olives