Chicken Stuffing Scallop

• 1 8 oz (224 grm). package of herb seasoned stuffing
• 1/2 cup (125 ml) butter
• 3 cups (700 ml) cubed cooked chicken (4 chicken breasts)
• 1/2 cup (125 ml) flour
• 1/4 tsp (1 ml). salt
• Dash of pepper
• 4 cups (950 ml) chicken broth
• 6 slightly beaten eggs
• 1 can cream of mushroom soup
• 1/4 cup (60 ml) milk
• 1 cup (225 ml) sour cream
• 1/4 cup (60 ml) chopped pimentos

1. Prepare stuffing according to pkg.
2. for dry stuffing
3. Spread in 13x9x2 inch pan.
4. Top with layer of chicken
5. In large saucepan melt butter, blend in flour and seasoning.
6. Add cool broth
7. Cook and stir to thicken the mixture
8. Stir small amount of hot mixture into eggs.
9. Return to hot mixture.
10. Pour over chicken.
11. Bake in slow oven 325 degrees (175 C.) for 40 to 45 minutes or until knife inserted come out clean.
12. Let stand 5 minutes, cut in squares.
13. Serve with pimento sauce.
14. Heat and stir until hot.
15. Pour over scallop when served.

stuffing, butter, chicken, flour, salt, pepper, chicken broth, eggs, cream of mushroom soup, milk, sour cream, pimentos

Taken from online-cookbook.com/goto/cook/rpage/0012FB (may not work)