Chicken Stuffing Scallop
|Herb stuffing cubes||2 Cup (32 tbs)|
|Diced cooked chicken||1 1⁄2 Cup (24 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon granules||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Condensed cheddar cheese soup||10 3⁄4 Ounce (1 Can)|
|Chopped canned pimiento||2 Tablespoon|
Spread Herb Stuffing Cubes in a greased 10 x 6 x 2-inch baking dish; top with chicken.
In saucepan melt margarine or butter; blend in flour, bouillon granules, and dash pepper.
Add 2 cups water.
Cook and stir till thickened and bubbly.
Gradually stir a moderate amount of hot mixture into eggs; return to remaining hot mixture.
Pour over chicken.
Sprinkle with paprika; cover with foil.
Bake at 325° for 25 minutes.
Continue baking till knife inserted halfway between center and edge comes out clean, about 20 minutes more.
Let stand 5 minutes before serving.
In saucepan blend milk into soup; add pimiento.
Cook and stir till heated through.
Serve over chicken.