Chicken Scallop
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
24
ingredients
- 236.59 ml rice (uncooked)
- 236.59 ml onion, chopped
- 236.59 ml green pepper, chopped
- 29.58 ml butter
- 453.59 g herb seasoned stuffing mix
- 946.36 ml chicken broth
- 6 eggs, beaten
- 3 (914.27 g) can cream of celery soup
- 473.18 ml cooked chicken, chopped
-
SAUCE
- 2 (609.51 g) can cream of chicken soup
- 118.29 ml milk
- 236.59 ml sour cream
directions
- Cook rice according to package.
- Cook chopped onions and green peppers, in butter until tender.
- In large bowl, combine stuffing mix with broth, stir in eggs and celery soup.
- Add Chicken, cooked rice and onion and green pepper mixture. Mix well.
- Divide into 2 greased 9x13 pans.
- Bake @ 325 for 30-40 minutes.
- While baking prepare sauce.
- In sauce pan combine chicken soup, sour cream and milk.
- Heat and stir until smooth, but DO NOT BOIL.
- Spoon sauce of cut squares.
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RECIPE SUBMITTED BY
ratherbebaking
Wooster, Ohio