Chicken And Stuffing Casserole With Mushroom Sauce
From cabincrazyone 17 years ago
- 45 minutes to make
- Serves 12
Mrs. Clara Geason won the Duluth News-Tribune's 1970 Cookbook Contest with this casserole. Her name for it is "Chicken And Stuffing Scallop W Pimento Mushroom Sauce".
Ingredients
- 8 oz. package of herb-seasoned stuffing (3-1/2 Cups) shopping list
- 3 Cups cooked or canned chicken shopping list
- 1/2 Cup butter or margarine shopping list
- 1/2 Cup enriched flour shopping list
- 1/4 teaspoon salt shopping list
- dash of pepper shopping list
- 4 Cups chicken broth shopping list
- 6 eggs, slightly beaten shopping list
- FOR SAUCE: shopping list
- 1 can cream of mushroom condensed soup shopping list
- 1/4 Cup milk shopping list
- 1 Cup dairy sour cream shopping list
- 1/4 Cup chopped pimiento shopping list
How to make it
- Prepare dry stuffing according to package directions. Preheat oven to 325 degrees.
- Spread stuffing in a 9x13 inch baking dish. Spread the chicken out in a layer over the stuffing.
- In a large saucepan, melt butter, blend in flour and seasonings. Add cool broth, cook and stir until mixture thickens.
- Whisk a small amount of this mixture into the slightly beaten eggs. Return that into the large saucepan mixture while whisking.
- Pour over chicken. Bake for 40 to 45 minutes, or until a knife inserted halfway to center comes out clean. Let stand five minutes to set before cutting into squares. Serve with sauce on the side.
- TO MAKE SAUCE: Mix sauce ingredients and stir over heat until hot.
People Who Like This Dish 6
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The Rating
Reviewed by 3 people-
LOOKS like a 55555 to me, cabin..& you got it!
Come join us in FFF (FABULOUS FRUGAL FOODIE)
group!! We have fun!! :)
lanacountry
in Macon loved it
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(The FIVE was from me:)
lanacountry
in Macon loved it
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I can see why this won a cookbook contest - it is very good! The sauce is very tasty too and have lots left over for a couple more meals. Very good with a nice salad and a dinner roll.
joy2u2
in Florence loved it
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