Chicken Scallop Recipe

Name: Chicken Scallop
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 cup rice (uncooked); 1 cup onion, chopped; 1 cup green pepper, chopped; 2 tablespoons butter; 16 ounces herb seasoned stuffing mix; 4 cups chicken broth; 6 eggs, beaten; 3 (10 3/4 ounce) cans cream of celery soup; 2 cups cooked chicken, chopped; SAUCE; 2 (10 3/4 ounce) cans cream of chicken soup; 1/2 cup milk; 1 cup sour cream

Servings: persons

1 cup rice (uncooked)
1 cup onion, chopped
1 cup green pepper, chopped
2 tablespoons butter
16 ounces herb seasoned stuffing mix
4 cups chicken broth
6 eggs, beaten
3 (10 3/4 ounce) cans cream of celery soup
2 cups cooked chicken, chopped
SAUCE
2 (10 3/4 ounce) cans cream of chicken soup
1/2 cup milk
1 cup sour cream

1
Cook rice according to package.
2
Cook chopped onions and green peppers, in butter until tender.
3
In large bowl, combine stuffing mix with broth, stir in eggs and celery soup.
4
Add Chicken, cooked rice and onion and green pepper mixture. Mix well.
5
Divide into 2 greased 9x13 pans.
6
Bake @ 325 for 30-40 minutes.
7
While baking prepare sauce.
8
In sauce pan combine chicken soup, sour cream and milk.
9
Heat and stir until smooth, but DO NOT BOIL.
10
Spoon sauce of cut squares.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup rice (uncooked), 1 cup onion, chopped, 1 cup green pepper, chopped, 2 tablespoons butter, and more.

Yes, Chicken Scallop falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Scallop

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