Chicken 'N' Stuffing Scallop (Paige Sutcliff)

By chlovett10

Ingredients

• Pimento Mushroom Sauce:
• 1 8 oz package (3 1/2 cups) Herb-seasoned stuffing
• 3 cups cubed chicken (cooked, canned or frozen)
• 1/2 cup butter
• 1/2 cup of all-purpose flour
• 1/4 teaspoon salt
• dash of pepper
• 4 cups chicken broth
• 6 slightly beaten eggs
• 1 recipe P:imento Mushroom Sauce (see below)
• Mix 1 can condensed cream of mushroom soup, 1/4 cups milk, 1 cup dairy sour cream and 1/4 cup chopped pimento. Heat and stir till hot. Serves 12.

Details

Servings 12

Preparation

Step 1

Prepare stuffing according to package directions for dry stuffing. Spread in a 13x9x2 inch baking dish; top with layer of chicken. In a large saucepan, melt butter; blend in flour and seasonings. Add cool broth; cook and stir until mixture thickens. Stir small amount of hot mixture into eggs, then return to hot mixture. Pour over chicken. Let this set for a few minutes for liquid to penetrate the dressing in bottom of the dish.

Bake in slow oven (325 degrees) 40-50 minutes or until knife inserted halfway to center comes out clean; cut in squares and serve with Pimento Mushroom Sauce.