BUFFET CHICKEN SCALLOP|
1/2 c. chopped onion
1 medium green pepper, chopped
2 Tbsp. margarine
1 (8 oz.) pkg. herb seasoned
2 c. chicken broth
3 eggs, beaten
1 large can condensed cream of
4 c. diced cooked chicken
1 1/2 c. cooked rice
2 oz. diced pimento, drained
1 (10 1/2 oz.) cream of
1/4 c. milk
1/2 c. sour cream
Saute onions and green pepper in margarine until tender,
but not brown. In large bowl, mix stuffing mix, broth, eggs
and celery soup; add chicken, rice, onions, green pepper and
pimento. Mix well. Turn into greased 13 x 9 x 2-inch baking
dish. Bake at 325 degrees for 30 to 40 minutes.
Sauce: Stir soup until smooth; add milk. Heat and stir
until smooth. Stir in sour cream; heat through, but do not
boil. Cut casserole into squares; spoon sauce over each
serving. Serves 12.
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