Recipe

Chicken And Stuffing Casserole With Mushroom Sauce Recipe


Chicken And Stuffing Casserole With Mushroom Sauce Recipe
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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".

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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
  1. Prepare dry stuffing according to package directions. Preheat oven to 325 degrees.
  2. Spread stuffing in a 9x13 inch baking dish. Spread the chicken out in a layer over the stuffing.
  3. In a large saucepan, melt butter, blend in flour and seasonings. Add cool broth, cook and stir until mixture thickens.
  4. Whisk a small amount of this mixture into the slightly beaten eggs. Return that into the large saucepan mixture while whisking.
  5. 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.
  6. TO MAKE SAUCE: Mix sauce ingredients and stir over heat until hot.

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Comments


This works. Thx.


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.


Love the avatar....punk rock chicken!


This sounds really good! Thanks!


Sounds like a great meal. 55555


LOOKS like a 55555 to me, cabin..& you got it!
Come join us in FFF (FABULOUS FRUGAL FOODIE)
group!! We have fun!! :)


(The FIVE was from me:)


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