| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Poultry |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
(8-oz) Pepperidge Farm Herb Dressing |
| 3 |
c |
Cooked; cubed chicken |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 4 |
c |
Chicken broth |
| 6 |
|
Eggs; slightly beaten |
| 1 |
cn |
(10.75-oz) cream of mushroom soup |
| 1 |
c |
Sour cream |
| 1 |
cn |
(4-oz) pimiento; chopped |
INSTRUCTIONS
Prepare dressing as directed and pack firmly in greased 9x13 pan. Place
chicken on top. In skillet melt butter; blend in flour; add seasonings and
broth. Cook, stirring, until thick. Remove from heat and slowly add eggs,
then cook 1 minute. (Mixture will look curdled!) Pour over chicken. Bake at
350 for 45 minutes. Cut in squares. Heat soup, sour cream and pimiento, but
do not boil. Serve over chicken squares. Serves 10-12.
MRS GRACE NEWSOME
CLARENDON, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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