Chicken Scallop

1. 1

   Prepare stuffing according to directions on package for dry stuffing.

2. 2

   Spread in 9 x 13 x 2-inch baking dish.

3. 3

   Top with layer of chicken.

4. 4

   Melt butter.

5. 5

   Blend in flour and seasonings.

6. 6

   Add cool broth and cook and stir until mixture thickens.

7. 7

   Stir small amount of hot mixture into eggs (be careful not to curdle) and return to hot mixture.

8. 8

   Pour over chicken.

9. 9

   Cover with Saran Wrap and refrigerate overnight.

10. 10

    Bake in slow oven at 325u00b0 for 1 1/2 hours until knife comes out clean.

11. 11

    Let stand 5 minutes to set.

12. 12

    Cut in squares and serve with Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.