From Paulette Vickery's Recipe Collection

CHICKEN AND STUFFING SCALLOP: (Cooked Chicken Mix)

breads, main dish, poultry

2 cup herb stuffing mix
1 1/2 cup cooked chicken
1/4 cup butter
1/4 cup flour
2 cup chicken broth
3 each eggs, beaten
1/4 teaspoon paprika
1/2 cup milk
1 can cheddar cheese soup
2 tablespoon peminto, chopped

Spread dry Herb Stuffing Mix in greased 10-6 inch baking dish. Top with coked chicken. In saucepan melt butter, blend in flour. Add chicken broth. Cook and stir till thickened and bubbly. Gradually stir a small amount of hot mixture into beaten eggs. Return egg mixture to saucepan. Pour over chicken. Sprinkle with paprika. Cover with foil. Bake at 325 degrees, 25 minutes, uncovered. Remove foil, and continue baking an additional 20 minutes, or till knife inserted half way between center and edge of dish, comes out clean. Let stand 5 minutes before serving In saucepan, blend milk into soup. Add peminto. Cook and stir till heated through. Serve cheese sauce over chicken.

Yield: 6 servings




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