Chicken Stuffing Scallops Recipe
Servings: 12
Ingredients
- 1 (8 ounce.) pkg. herb season stuffing mix
- 3 c. cooked and cubed chicken
- 1/2 c. butter
- 1/2 c. flour
- 1/4 teaspoon salt, dash pepper
- 4 c. chicken broth
- 6 Large eggs, slightly beaten
- 1 can cream of mushroom or possibly cream of celery soup
- 1/4 c. lowfat milk
- 1 c. lowfat sour cream
- 1/4 c. minced pimento
Directions
- Prepare stuffing mix according to package. Spread in 13x9 pan. Spread chicken over dressing. Heat butter and blend in flour, salt, pepper. Add in cooled broth and cook till thick. Mix small amount with Large eggs, then add in this to warm mix; pour over chicken.
- Bake 40-45 min at 325 degrees or possibly till knife comes out clean. Let stand 5 min. Cut into serving pcs.
- Sauce: Mix soup, lowfat milk and lowfat sour cream and pimento. Heat only till warm; don't boil. Serve with chicken. Serves 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 12 servings | |
| Calories 317 | |
| Calories from Fat 211 | 67% |
| Total Fat 23.73g | 30% |
| Saturated Fat 10.45g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 587mg | 24% |
| Potassium 259mg | 7% |
| Total Carbs 11.25g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.07g | 1% |
| Protein 14.43g | 23% |
