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.
Calories 1053 Calories from Fat 251
% Daily Value*
Total Fat 32 g49.4%
Saturated Fat 7.2 g35.8%
Trans Fat 0 g
Cholesterol 305.9 mg102%
Sodium 2963.7 mg123.5%
Total Carbohydrates 126 g41.8%
Dietary Fiber 9.8 g39.3%
Sugars 12.2 g
Protein 53 g105.5%
Vitamin A 56% Vitamin C 20.8%
Calcium 46.5% Iron 61.7%
*Based on a 2000 Calorie diet