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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



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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