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Chicken Stuffing Scallop

Meat.World's picture
Ingredients
  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
  Beaten eggs 3
  Paprika 1 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Condensed cheddar cheese soup 10 3⁄4 Ounce (1 Can)
  Chopped canned pimiento 2 Tablespoon
Directions

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.
Uncover.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
3

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