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Chicken And Stuffing Scallop

Chef.at.Home's picture
Ingredients
  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)
  Salt 1⁄8 Teaspoon
  Pepper 1 Dash
  Chicken broth 2 Cup (32 tbs)
  Beaten eggs 3
  Condensed cheddar cheese soup 11 Ounce (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Chopped pimiento 2 Tablespoon
  Sliced green olives 6
Directions

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

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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