Chicken Stuffing Scallop Recipe

Name: Chicken Stuffing Scallop
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 8 oz (224 grm). package of herb seasoned stuffing; 1/2 cup (125 ml) butter; 3 cups (700 ml) cubed cooked chicken (4 chicken breasts); 1/2 cup (125 ml) flour; 1/4 tsp (1 ml). salt; Dash of pepper; 4 cups (950 ml) chicken broth; 6 slightly beaten eggs; 1 can cream of mushroom soup; 1/4 cup (60 ml) milk; 1 cup (225 ml) sour cream; 1/4 cup (60 ml) chopped pimentos

Servings: persons

1 8 oz (224 grm). package of herb seasoned stuffing
1/2 cup (125 ml) butter
3 cups (700 ml) cubed cooked chicken (4 chicken breasts)
1/2 cup (125 ml) flour
1/4 tsp (1 ml). salt
Dash of pepper
4 cups (950 ml) chicken broth
6 slightly beaten eggs
1 can cream of mushroom soup
1/4 cup (60 ml) milk
1 cup (225 ml) sour cream
1/4 cup (60 ml) chopped pimentos

1
Prepare stuffing according to pkg.
2
for dry stuffing
3
Spread in 13x9x2 inch pan.
4
Top with layer of chicken
5
In large saucepan melt butter, blend in flour and seasoning.
6
Add cool broth
7
Cook and stir to thicken the mixture
8
Stir small amount of hot mixture into eggs.
9
Return to hot mixture.
10
Pour over chicken.
11
Bake in slow oven 325 degrees (175 C.) for 40 to 45 minutes or until knife inserted come out clean.
12
Let stand 5 minutes, cut in squares.
13
Serve with pimento sauce.
14
Heat and stir until hot.
15
Pour over scallop when served.

1313

kcal

Calories

Fat

Carbs

157

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 8 oz (224 grm). package of herb seasoned stuffing, 1/2 cup (125 ml) butter, 3 cups (700 ml) cubed cooked chicken (4 chicken breasts), 1/2 cup (125 ml) flour, and more.

Yes, Chicken Stuffing 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.

That's it — enjoy your meal!

Chicken Stuffing Scallop

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions