File this chicken scallop recipe under family favorites. It is a chicken and stuffing bake in a thick mushroom sauce that is divine.
Chicken Scallop Recipe
For this quick easy dinner recipe, I have included a wonderful mushroom sauce. Wonderful.
CHICKEN-n-STUFFING SCALLOP
Prepare 1/2 (1-3/4 cups) herb-seasoned stuffing according to package directions. Spread into bottom of greased 10″x6″ baking dish.
Top with cooked chicken pieces
PREHEAT oven to 325 degrees.
1/4 cup butter
1/2 cup flour
2 cups chicken broth
3 eggs, slightly beaten
In a saucepan, melt the butter and blend in the flour and a dash of salt and pepper. Add the broth and cook until mixture thickens. Stir in 1/2 cup of this mixture in with the eggs (temper) and then return back to the hot mixture. Mix well and pour over chicken in the baking dish.
Make the mushroom sauce and pour over all.
Bake for 30 to 35 minutes or until knife inserted off-center comes out clean. Let stand 5 minutes to set and serve.
Mushroom Sauce
1 can cream of mushroom soup
1/4 cup milk
1/2 cup sour cream
1 cup sliced mushrooms
Mix the above ingredients together in a saucepan and heat through. Pour over chicken dish above before baking.
SCALLOPED CHICKEN AND STUFFING
1/2 cup butter
1/4 cup finely chopped onion
3-1/2 cups stuffing cubes
1/2 cup hot chicken broth or stock
1-1/2 cups cubed cooked chicken
2 TBS all purpose flour
1/2 tsp salt
1-3/4 cups milk
2 eggs, slightly beaten
2 TBS snipped parsley
1/8 tsp paprika
PRHEAT oven to 350 degrees. Grease a 1-1/2 quart baking dish.
Melt 1/4 cup butter in medium size saucepan. Add onion and cook over low heat until tender. In a bowl add the stuffing cubes and pour the onion over them. Toss lightly. Stir while adding chicken broth. Spread into the bottom of the prepared baking dish and top with the cubed chicken.
In the same pan in which you cooked the onions, melt the remaining 1/4 cup of butter over low heat. Stir in the flour and salt and cook for 10 seconds or so. Whisk in the milk until smooth. Increase the heat to medium and cook until the mixture bubbles and thickens, whisking constantly. Remove from heat and cool a bit so the eggs don’t cook. Whisk in the eggs and parsley and pour over the chicken and stuffing in the pan. Sprinkle with paprika.
Bake 30 minutes or until set. Remove from the oven and cool 5 minutes before cutting into squares to serve.
Recipe Notes
Instead of cubing the chicken, I have purchased a rottiseire chicken and just took off the chicken in pieces and used that. It was delicious.