Chicken Scallop

Comfort food casserole. Makes little meat go a long way. Great for feeding a large crowd, makes 2-9x13 pans. My family of 4 has been known to eat almost a whole pan themselves.

• Ready In: 1 hr 10 mins
• Serves: 24

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 3/4ounce) cans  cream of celery soup
• 2  cups  cooked chicken, chopped

• SAUCE

• 2 (10 3/4ounce) cans  cream of chicken soup
• 1⁄2 cup milk
• 1  cup sour cream

Directions

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.