Chicken and Stuffing


  • 1 package cornbread stuffing mix
  • 4 cups cooked chicken
  • 1/2 cup butter
  • 1/2 cup flour
  • 1/4 tsp. salt
  • dash pepper
  • 4 cups chicken broth
  • Ad
  • 6 eggs, slightly beaten


  • 1 cup mushroom soup
  • 1/4 cup milk
  • 1 cup sour cream
  • 1/4 cup chopped pimento


Prepare stuffing according to directions. Spread in a 9x13 inch dish. Top with layer of chicken which has been cut in small pieces. Melt butter in saucepan. Blend in flour and seasonings. Add cool broth and stir until thickened. Stir small amount hot mixture into eggs and return to saucepan. Stir until blended and pour over stuffing and chicken in casserole. Bake at 325 degrees F for 40-45 minutes or until knife comes out clean. Let stand 5 minutes and cut in squares. Serve topped with sauce.

For Sauce: Blend soup, milk and sour cream in saucepan. Heat through and add pimento. Pour over chicken and stuffing squares.

By Robin from Washington, IA


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