Recipe

Chicken And Stuffing Casserole With Mushroom Sauce Recipe

Add Step-by-Step Photos	Cabincrazyone / All my dishes 1 year, 10 months ago Mrs. Clara Geason won the Duluth News-Tribune's 1970 Cookbook Contest with this casserole. Her name for it is "Chicken And Stuffing Scallop W Pimento Mushroom Sauce". Prep:30m Cook:45m Servings:12	Cabincrazyo
	chicken casserole

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Ingredients

8 oz. package of herb-seasoned stuffing (3-1/2 Cups)

3 Cups cooked or canned chicken

1/2 Cup butter or margarine

1/2 Cup enriched flour

1/4 teaspoon salt

dash of pepper

4 Cups chicken broth

6 eggs, slightly beaten

FOR SAUCE:

1 can cream of mushroom condensed soup

1/4 Cup milk

1 Cup dairy sour cream

1/4 Cup chopped pimiento

Directions

Prepare dry stuffing according to package directions. Preheat oven to 325 degrees.

Spread stuffing in a 9x13 inch baking dish. Spread the chicken out in a layer over the stuffing.

In a large saucepan, melt butter, blend in flour and seasonings. Add cool broth, cook and stir until mixture thickens.

Whisk a small amount of this mixture into the slightly beaten eggs. Return that into the large saucepan mixture while whisking.

Pour over chicken. Bake for 40 to 45 minutes, or until a knife inserted halfway to center comes out clean. Let stand five minutes to set before cutting into squares. Serve with sauce on the side.

TO MAKE SAUCE: Mix sauce ingredients and stir over heat until hot.

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Comments

jenniferbyrdez 1 year, 10 months ago said:
This works. Thx.

joy2u2 1 year, 8 months ago said:
I can see why this won a cookbook contest - it is very good! The sauce is very tasty too and have lots left over for a couple more meals. Very good with a nice salad and a dinner roll.