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Buffet Chicken Scallop Recipe
|Regular rice||1 Cup (16 tbs)|
|Onion||1 Large, chopped|
|Chopped green pepper||1 Cup (16 tbs)|
|Herb seasoned stuffing||14 Ounce (1 Package)|
|Chicken broth||4 Cup (64 tbs)|
|Canned condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Chopped cooked chicken/Turkey||8 Cup (128 tbs)|
|Diced pimiento||4 Ounce, drained (1 Jar)|
|Canned condensed cream of chicken soup||21 1⁄2 Ounce, condensed (2 Cans, 10 3/4 Ounce Each)|
|Milk||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4736 Calories from Fat 1534
% Daily Value*
Total Fat 173 g265.5%
Saturated Fat 66.5 g332.6%
Trans Fat 0 g
Cholesterol 1513 mg
Sodium 11605.8 mg483.6%
Total Carbohydrates 394 g131.2%
Dietary Fiber 28.5 g114%
Sugars 67.5 g
Protein 402 g803.3%
Vitamin A 123.7% Vitamin C 223.9%
Calcium 83.1% Iron 83.2%
*Based on a 2000 Calorie diet
Meanwhile, cook chopped onion and green pepper in butter or margarine till tender but not brown.
In large mixing bowl combine stuffing mix with broth; stir in eggs and celery soup; add chicken, cooked rice, onion-green pepper mixture, and pimiento.
Divide between two greased 13x9x2-inch baking dishes.
Bake, uncovered, at 325° for 30 to 40 minutes.
In saucepan combine chicken soup and milk; heat and stir till smooth.
Stir in sour cream; heat through but do not boil.