Chicken Scallop

• 1 (8 oz.) pkg. Pepperidge Farm herb seasoned stuffing
• 3 c. cubed chicken (whole fryer or 4 chicken breasts)
• 4 c. chicken broth
• 6 slightly beaten eggs
• 1/2 c. butter or margarine
• 1/4 tsp. salt
• 1/2 c. flour
• dash of pepper

1. Prepare stuffing according to directions on package for dry stuffing.
2. Spread in 9 x 13 x 2-inch baking dish.
3. Top with layer of chicken.
4. Melt butter.
5. Blend in flour and seasonings.
6. Add cool broth and cook and stir until mixture thickens.
7. Stir small amount of hot mixture into eggs (be careful not to curdle) and return to hot mixture.
8. Pour over chicken.
9. Cover with Saran Wrap and refrigerate overnight.
10. Bake in slow oven at 325u0b0 for 1 1/2 hours until knife comes out clean.
11. Let stand 5 minutes to set.
12. Cut in squares and serve with Sauce.

stuffing, chicken, chicken broth, eggs, butter, salt, flour, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=768782 (may not work)