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Chicken and Stuffing Scallop
Ingredients:
2 c. herb-seasoned stuffing mix
2 c. chopped cooked chicken or turkey
1/4 c. butter
1/4 c. flour
1/8 tsp. salt
Dash pepper
2 c. chicken broth
3 beaten eggs
1 11 oz. can condensed Cheddar cheese soup
1/2 c. milk
2 Tbs. chopped pimiento
Sliced green olives
2 c. herb-seasoned stuffing mix
2 c. chopped cooked chicken or turkey
1/4 c. butter
1/4 c. flour
1/8 tsp. salt
Dash pepper
2 c. chicken broth
3 beaten eggs
1 11 oz. can condensed Cheddar cheese soup
1/2 c. milk
2 Tbs. chopped pimiento
Sliced green olives
Directions:
Prepare stuffing mix according to pkg. directions for dry stuffing. Spread in a 10x6x2" baking dish; top with chopped chicken or turkey. In sauce pan melt butter, blend in flour, salt, and pepper. Add chicken broth, cook and stir till bubbly. Stir moderate amount of the 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 a saucepan combine soup, milk, and pimiento; heat through. Garnish dish with olives; serve with sauce.
Makes 6 Servings
Prepare stuffing mix according to pkg. directions for dry stuffing. Spread in a 10x6x2" baking dish; top with chopped chicken or turkey. In sauce pan melt butter, blend in flour, salt, and pepper. Add chicken broth, cook and stir till bubbly. Stir moderate amount of the 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 a saucepan combine soup, milk, and pimiento; heat through. Garnish dish with olives; serve with sauce.
Makes 6 Servings
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