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Chicken And Egg Scallop | Chicken And Egg Scallop Recipes | Chicken And Egg Scallop Recipe

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Chicken And Egg Scallop

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

Chicken And Egg Scallop


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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