CHICKEN 'N STUFFING SCALLOP|
1 pkg. Pepperidge Farm
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
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.
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