| Chicken Scallop
1/2 cup of margarine
1/2 cup of flour
1/4 teaspoon of salt
4 cups of chicken broth
6 eggs, slightly beaten
3 1/2 cups of herb stuffing
3 cups of cooked cubed chicken |
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Melt margarine over low heat in heavy saucepan. Blend in flour and salt. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in broth. Bring to a boil, stirring constantly. Boil for 1 minute. Add eggs. Prepare stuffing according to package directions; spread into 9x13 inch baking dish. Top with a layer of chicken; pour white sauce over the top. Bake at 325ºF. for 45 minutes. Cut in squares to serve. Serves 10. |
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