Ingredients
- 1 package Pepperidge Farms Stuffing
- 3-4 cups cooked chicken chicken breast
- 1/2 cup butter
- 1/2 cup flour
- 1/2 tsp. salt
- 4 cups chicken broth
- 6 slightly beaten eggs
- 1 can mushroom soup
- 1/4 cup milk
- 1 cup sour cream
Preparation
Step 1
Preheat oven to 350 degrees
Butter 13x9" casserole dish
Prepare stuffing per directions and spread on the bottom of the casserole dish. Top with layer of chicken. Using saute pan, over medium heat melt butter, add flour and salt and stir until very well mixed( mixture should start to bubble; do not burn. Add cooled chicken broth approx. 1 cup at at time, whisking to blend with flour/butter mixture. Continue cooking over medium heat and as it thickens, continue to add 1 cup broth. Take 1 cup of liquid into a glass cup. Take a small amount of beaten egg and whisk quickly to incorporate egg into to hot mixture.
NOTE: be careful not to have to much hot liquid to add to eggs or you will end up with scrambled eggs. Remove saute pan with hot liquid from heat. Add egg/liquid mixture back into saute pan. Whisk well and remaining beaten egg to hot liquid mixture and pour over casserole. Sprinkle with paparika and bake for 1 hour. Serve with sauce(see below)
Sauce for Chicken Bake:
Mix together mushroom soup, milk and sour cream. Heat over medium heat until boiling. Serve as sauce for chicken bake.