Chicken Stuffing Scallops Recipe

• 1 (8 ounce.) pkg. herb season stuffing mix
• 3 c. cooked and cubed chicken
• 1/2 c. butter
• 1/2 c. flour
• 1/4 teaspoon salt, dash pepper
• 4 c. chicken broth
• 6 Large eggs, slightly beaten
• 1 can cream of mushroom or possibly cream of celery soup
• 1/4 c. lowfat milk
• 1 c. lowfat sour cream
• 1/4 c. minced pimento

1. Prepare stuffing mix according to package.
2. Spread in 13x9 pan.
3. Spread chicken over dressing.
4. Heat butter and blend in flour, salt, pepper.
5. Add in cooled broth and cook till thick.
6. Mix small amount with Large eggs, then add in this to warm mix; pour over chicken.
7. Bake 40-45 min at 325 degrees or possibly till knife comes out clean.
8. Let stand 5 min.
9. Cut into serving pcs.
10. Sauce: Mix soup, lowfat milk and lowfat sour cream and pimento.
11. Heat only till warm; don't boil.
12. Serve with chicken.
13. Serves 12.

herb season stuffing mix, chicken, butter, flour, salt, chicken broth, eggs, cream of mushroom, milk, sour cream, pimento

Taken from cookeatshare.com/recipes/chicken-stuffing-scallops-36239 (may not work)