Chicken And Stuffing Scallop Recipe
Ingredients
| Herb | 2 Cup (16 tbs), seasoned | |
| 2 cups chopped cooked chicken or turkey | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Pepper | 1 Dash | |
| Chicken broth | 2 Cup (16 tbs) | |
| Eggs | 3 , beaten | |
| Can | 1 11 Ounce, condensed | |
| Cheddar cheese soup | ||
| Milk | 1/2 Cup (16 tbs) | |
| Pimiento | 2 Tablespoon, chopped | |
| Sliced green olives | ||
Directions
Prepare stuffing mix according to package directions for dry stuffing.
Spread in a 10x6x2-inch baking dish; top with chopped cooked chicken or turkey.
In saucepan melt butter or margarine; blend in flour, salt, and pepper.
Add chicken broth; cook and stir till bubbly.
Stir moderate amount of the hot mixture into eggs; return to hot mixture.
Pour over chicken; bake at 325° till set, about 35 minutes.
Let stand 5 minutes.
Meanwhile, for sauce, in saucepan combine soup, milk, and pimiento; heat through.
Garnish dish with olives
Spread in a 10x6x2-inch baking dish; top with chopped cooked chicken or turkey.
In saucepan melt butter or margarine; blend in flour, salt, and pepper.
Add chicken broth; cook and stir till bubbly.
Stir moderate amount of the hot mixture into eggs; return to hot mixture.
Pour over chicken; bake at 325° till set, about 35 minutes.
Let stand 5 minutes.
Meanwhile, for sauce, in saucepan combine soup, milk, and pimiento; heat through.
Garnish dish with olives
Chef
