Ruth'S Chicken And Dressing Scallop Recipe

Name: Ruth'S Chicken And Dressing Scallop
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. Catherine Clark's dry bread stuffing; 3 c. chicken (3 to 4 breasts); 1 chicken bouillon cube; 1/2 c. flour; 1/2 c. butter or margarine; 6 eggs; 1 can mushroom soup; 1/4 c. milk; 1 (8 oz.) pkg. sour cream; 1/4 c. chopped pimento

Servings: persons

1 pkg. Catherine Clark's dry bread stuffing
3 c. chicken (3 to 4 breasts)
1 chicken bouillon cube
1/2 c. flour
1/2 c. butter or margarine
6 eggs
1 can mushroom soup
1/4 c. milk
1 (8 oz.) pkg. sour cream
1/4 c. chopped pimento

1
Prepare bread stuffing as directed on package; let cool. Simmer chicken, bouillon cube, soup and seasonings until chicken is cooked.
2
In pan, mix flour, butter and 4 cups broth (from chicken).
3
Cook until thick.
4
Add 6 beaten eggs to gravy.
5
Liquid is hot, so add a small portion to eggs, then the balance.
6
(If prepared in advance, the eggs can be added to the cooled mixture of gravy.)
7
Place dressing in 9 x 13-inch pan and top with chicken.
8
Pour gravy over top.
9
Bake at 325u00b0 for 40 to 45 minutes.

956

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1 pkg. Catherine Clark's dry bread stuffing, 3 c. chicken (3 to 4 breasts), 1 chicken bouillon cube, 1/2 c. flour, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ruth'S Chicken And Dressing Scallop

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