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BUFFET CHICKEN SCALLOP 1/2 c. chopped onion 1 medium green pepper, chopped 2 Tbsp. margarine 1 (8 oz.) pkg. herb seasoned stuffing mix 2 c. chicken broth 3 eggs, beaten 1 large can condensed cream of celery soup 4 c. diced cooked chicken 1 1/2 c. cooked rice 2 oz. diced pimento, drained Sauce: 1 (10 1/2 oz.) cream of chicken soup 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |