As a kid, my mom would make this dish and I absolutely loved it. When I was in my 20s, she gave me the recipe, but I never made it because I wasn't much of a cook back then. Years later, as my bank of recipes grew, I didn't recognize "Chicken-n-Stuffing Scallop" to be the dish I had loved...the name of it didn't match what I thought it would be called (why scallop?).

Anyways, I made it yesterday for dinner (about 25 years later...how time flies) and it was fantastic. My husband loved it and said I should bring it to a family occasion like Easter or for a brunch.

I decided to search online to see if dishes like this are really called "scallop" and found this exact same recipe.

It is identical, word for word on ingredients and directions, except that my mom specified Pepperidge Farm Herb Dressing, wrote "pan" not "pyrex", and she did not specify anything about letting it stand 1 hour. I did reason that it should sit a little bit to set up, so we dug in about 15 minutes after taking it out of the oven, and it was great.

Maybe the recipe originated with Pepperidge Farm, because I was amazed how exactly my mom's recipe wording from so many years ago matched this one.

Pepperidge Farms now sells this particular dressing in a 14 oz. package. so I weighed out 8 oz. and scaled the package directions (note: to make the dressing, the package directions specify sauteing onion and celery in butter, then adding chicken broth as part of making the dressing, which I did and recommend). I debated preparing the chicken, but took the easy route by using two 12.5-oz cans of Costco's Kirkland Premium Chunk Chicken Breast, which worked really well.

Not too hard to make, and totally worth the effort.