CHICKEN & STUFFING SCALLOP WITH
PIMENTO MUSHROOM SAUCE
 
1 (8 oz.) pkg. seasoned stuffing mix
4 c. cubed chicken, cooked
1/2 c. butter
1/2 c. flour
1/4 tsp. salt
4 c. chicken broth
6 slightly beaten eggs

Prepare stuffing according to package directions for dry stuffing. Spread in 13 x 9 x 2 inch baking dish, and top with chicken.

In large saucepan, melt butter, blend in flour and salt. Add cool broth and cook and stir until mixture thickens. Stir a small amount of hot mixture into eggs, then gradually returning all to hot mixture. Pour over chicken evenly.

Bake at 325 degrees for 40 to 45 minutes or until knife inserted halfway to center comes out clean. Let stand at least 5 minutes, cut in squares and serve with Sauce.

PIMENTO MUSHROOM SAUCE:

1 can condensed mushroom soup (cream of)
1/4 c. milk
1 c. dairy sour cream
1/4 c. chopped pimento

Heat and stir until hot.

NOTE: Slice, cooked carrots may be added with the chicken.

 

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