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Chicken Stuffing Scallop
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Recipe Information
Carol K


  • 1 8 oz (224 grm). package of herb seasoned stuffing
  • 1/2 cup (125 ml) butter
  • 3 cups (700 ml) cubed cooked chicken (4 chicken breasts)
  • 1/2 cup (125 ml) flour
  • 1/4 tsp (1 ml). salt
  • Dash of pepper
  • 4 cups (950 ml) chicken broth
  • 6 slightly beaten eggs
  • Pimento Sauce:
  • 1 can cream of mushroom soup
  • 1/4 cup (60 ml) milk
  • 1 cup (225 ml) sour cream
  • 1/4 cup (60 ml) chopped pimentos
  • Prepare stuffing according to pkg. for dry stuffing
  • Spread in 13x9x2 inch pan.
  • Top with layer of chicken
  • In large saucepan melt butter, blend in flour and seasoning.
  • Add cool broth
  • Cook and stir to thicken the mixture
  • Stir small amount of hot mixture into eggs.
  • Return to hot mixture.
  • Pour over chicken.
  • Bake in slow oven 325 degrees (175 C.) for 40 to 45 minutes or until knife inserted come out clean.
  • Let stand 5 minutes, cut in squares.
  • Serve with pimento sauce.
  • Pimento Sauce:
  • Heat and stir until hot.
  • Pour over scallop when served.

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