Chicken scallop

Chicken scallop

Ingredients/Components

• margarine - 1/2 c
• flour - 1/2 c
• chicken broth - 4 c
• eggs, slightly beaten - 6 item
• cooked chicken, cubed - 3 c
• Pepperidge Farm herb stuffing - 1 item
• Cook over low heat, stirring constantly until mix is smooth and bubbly
• milk
• carton sour cream - 1 item
• chopped pimento - 1/2 c

How to make chicken scallop:

Melt margarine; blend in flour and salt. Cook over low heat, stirring constantly until mix is smooth and bubbly. Stir in broth. Bring to boil, stirring constantly. Boil 1 minute; cool. Add eggs. Prepare stuffing according to directions (less water is desirable). Spread stuffing in 9 x 13-inch casserole. Top with chicken and pour sauce over top. Bake at 325° for 45 minutes. Serve with sauce.Sauce:1 can cream celery soup1 1/2 c. milk1 carton sour cream1/2 c. chopped pimento Combine soup, milk, sour cream and pimento. Heat to boiling and serve small amount over chicken that has been cut in squares.

Recipe categories: Chicken, Main dish, One Dish meal.