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  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

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

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1835 Calories from Fat 727

% Daily Value*

Total Fat 85 g130.8%

Saturated Fat 40.3 g201.5%

Trans Fat 0 g

Cholesterol 787.2 mg262.4%

Sodium 5006.6 mg208.6%

Total Carbohydrates 138 g46.1%

Dietary Fiber 10 g39.9%

Sugars 24 g

Protein 121 g241.8%

Vitamin A 103.8% Vitamin C 42.4%

Calcium 63.2% Iron 58.8%

*Based on a 2000 Calorie diet


Chicken And Stuffing Scallop Recipe