Scalloped Chicken and Stuffing

Recipe: Scalloped Chicken and Stuffing


  • 1 8 oz package sage dressing bed
  • 3 cups chicken (cubed and diced)
  • 1/2 cup butter
  • 1/2 cup flour
  • 1/4 tsp salt
  • Dash of pepper
  • 4 cups chicken broth
  • 6 eggs, slightly beaten
  • 1 can mushroom soup
  • 1/4 cup milk
  • 1 cup sour cream
  • 1/4 cup pimento (chopped)


  1. Place bread in large cake pan (13x9x2 inches)
  2. Top with diced chicken
  3. Melt butter and blend in flour and seasonings, add cooled broth
  4. Cook and stir until thick. Stir small amount into eggs. Return to hot mixture and pour over chicken
  5. Take a spoon and cut in liquid so it goes to bottom to soak bread
  6. Bake in slow oven at 325 degrees F for 40-50 minutes or until knife comes out clean. Cut in squares. Serve with pimento sauce
  8. Heat and stir in double boiler

From the kitchen of Mrs. Ida Wellman, St. James, MN

Number of servings (yield): 12

My rating 4 stars:  ★★★★☆ 1 review(s)

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