Recipe: Chicken Stuffing Scallop

Once again I have unearthed a recipe from my grandmother. Fair warning...she was mighty fond of pimentos. Also, point of clarification, there are no scallops in this recipe. I think she means: "bake in a sauce, milk, etc., often with breadcrumbs on top," but in this instance there are no breadcrumbs. This is another one of those recipes that I don't remember. I also don't think that I could make it myself (supposing that I liked pimentos) as there seems to be a bunch of shorthand here that a certain not-really-a-cook (me) doesn't understand. For example, how long do you heat the sauce? How much do you cook the chicken before you cube it? etc. Ah well. I hope that those of you who do cook enjoy the recipe.

This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles that was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.

Chicken Stuffing Scallop by My Gran

1 (8oz.) pkg. (3 1/2 c.) herb seasoned stuffing
3c. cubed chicken
1/2 c. butter or margarine
1/2 c. flour
4 c. chicken broth
1/4 tsp. salt
Dash of pepper
6 slightly beaten eggs
1 recipe pimento-mushroom sauce
1 c. cooked peas (optional)

Prepare dressing according to directions. Spread in a 13x9x2 inch baking dish. Top with a layer of chicken. Melt butter and add flour and seasonings and cool broth. Stir hot mixture carefully into eggs. Pour over chicken. Bake in a slow oven at 325° for 40 to 45 minutes. Let stand to set. Cut in squares and serve with mushroom sauce. Serves 12.

Sauce:

1 can mushroom soup
1/4 c. milk
1 c. sour cream
1/4 c. chopped pimento

Heat.