Scalloped Chicken Delight

• 1/4 c. margarine
• 1 1/2 c. chopped celery
• 1/2 c. chopped onion
• 1/2 c. chopped green pepper
• 1/4 c. flour
• 1 (14 1/2 oz.) can chicken broth
• 1 (4 oz.) can mushroom pieces with liquid
• 1 (8 oz.) pkg. cubed herb stuffing
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. sour cream
• 1/4 c. Parmesan cheese
• paprika
• 2 c. diced, cooked chicken

1. In skillet, saute celery, onion, green pepper and margarine. Blend in flour, salt and pepper.
2. Stir in chicken broth and mushroom pieces in their liquid.
3. Stir until thickened.
4. In large bowl, beat eggs until light.
5. Blend in sour cream.
6. Very gradually and stirring constantly, add hot broth mixture to eggs.
7. When blended, toss in chicken and cubed stuffing.
8. Place in greased 12 x 18-inch casserole.
9. Top with Parmesan cheese and dash of paprika.
10. Bake at 350u0b0 for 45 minutes.

margarine, celery, onion, green pepper, flour, chicken broth, mushroom, herb stuffing, salt, pepper, sour cream, parmesan cheese, paprika, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903355 (may not work)