Scalloped Chicken And Stuffing

• 1/2 c. margarine
• 1/4 c. finely chopped onion
• 3 1/2 c. Kellogg's Croutettes stuffing mix
• 1/2 c. hot water, canned broth or stock
• 1 1/2 c. cubed cooked chicken
• 2 Tbsp. flour
• 1/2 tsp. salt
• 1 3/4 c. milk
• 2 eggs, slightly beaten
• 2 Tbsp. parsley

1. Melt 1/4 cup margarine.
2. Add onion and cook over low heat until tender.
3. Pour over stuffing mix. Toss lightly.
4. Stir while adding hot broth.
5. Spread in greased 10 x 6 x 2-inch baking dish. Top with chicken.
6. Melt remaining margarine.
7. Stir in flour and salt.
8. Add milk, stirring until smooth.
9. Cook until mixture boils and thickens, stir constantly.
10. Cool slightly.
11. Stir in eggs and parsley.
12. Pour sauce over chicken and stuffing.
13. Sprinkle with paprika.
14. Bake at 350u0b0 for 30 minutes or until set.
15. Cool 5 minutes before cutting into squares.

margarine, onion, kellogg, hot water, chicken, flour, salt, milk, eggs, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=666645 (may not work)