# Chicken and Stuffing Scallop

Author: Debbie Leaper

### Ingredients

- 1 (8 oz.) pkg. herb-seasoned stuffing
- 3 cups cubed, cooked chicken (save broth from cooking)
- 21​ cup butter
- 21​ cup flour
- Salt and pepper
- 4 cups chicken broth
- 6 eggs, slightly beaten

### Instructions

- Prepare stuffing according to package directions for dry stuffing.
- Spread in a 13x9 inch baking dish.
- Top with layer of chicken.
- In a large saucepan, melt butter; blend in flour and seasonings.
- Add cooled broth.
- Cook and stir until mixture thickens.
- Stir a small amount of hot mixture into eggs, then return to the hot mixture.
- Pour over chicken.
- Bake at 325° for 40 to 45 minutes or until a knife inserted halfway to center comes out clean.
- Let stand 5 minutes to set.
- Cut into squares and serve with Pimento-Mushroom Sauce.