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Chicken And Egg Scallop
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 | | Chicken And Egg Scallop |
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3 c. cubed chicken
1/2 c. cooked mushrooms
8 oz. stuffing mix (like Stove Top)
6 slightly beaten eggs
4 c. chicken broth
1/2 c. butter
1/2 c. flour
Salt and pepper |
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| Instructions |
| Prepare stuffing (on dry side). Spread in 13x9 pan. Spread chicken and/or mushrooms over that. In large skillet melt butter; add flour, salt and pepper to make a roux or paste. Slowly add chicken broth; cook until thickened. Slowly add mixture to eggs. Pour over chicken. Bake at 325 degrees for 40-50 minutes. Let stand 5 minutes. NOTE: When I do it ahead, I don't cook it until needed; just cover and refrigerate.) Serve in squares with sauce over top: 1 can cream of mushroom soup
1/4 c. milk
1 c. sour cream
1/4 c. chopped pimento (optional)
Serves 8-10 |
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