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CHICKEN 'N STUFFING SCALLOP 1 pkg. Pepperidge Farm stuffing 1 stick margarine 1/2 c. flour salt and pepper to taste 4 c. chicken broth 6 slightly beaten eggs 1 can mushroom soup 1 c. dairy sour cream 1/2 c. milk 1/2 c. chopped pimento (optional) 1 whole chicken, cooked and cleaned from bones Prepare stuffing as per directions and place in 9 x 13-inch pan. Melt margarine; add flour, salt and pepper. Mix well. Add broth slowly. Cool. Add eggs and mix well. Cover dressing with chicken pieces. Pour liquid over all. Bake in 325 degrees oven for 45 minutes. Let stand 5 minutes to set. Cut into squares. Heat soup, milk, sour cream and pimentos. Do not boil. Serve over squares. Yields 8 to 10 servings. 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. |