Buffet Chicken Scallop
| 1 cup regular rice | 1 large onion, chopped (1 cup) |
| 1 cup chopped green pepper |
2 Tbsp. butter/margarine |
| 1 16-ounce pkg. herb-seasoned stuffing mix |
4 cups chicken broth |
| 6 beaten eggs | 3 10 3/4-ounce cans condensed cream of celery soup |
| 8 cups chopped cooked chicken Or Turkey |
1 4-ounce jar diced pimiento, drained (1/2 cup) |
| 2 10 3/4-ounce cans condensed cream of chicken soup |
1/2 cup milk |
| 1 cup dairy sour cream |
Cook rice according to package directions. Meanwhile, cook chopped onion and green pepper in butter till tender but not brown.
In large mixing bowl combine stuffing mix with broth; stir in eggs and celery soup; add chicken, cooked rice, onion-green pepper mixture, and pimiento. Mix Well. Divide between two greased 13 x 9 x 2-inch baking dishes. Bake, uncovered, at 325 degrees for 30 to 40 minutes.
In saucepan, combine chicken soup and milk; heat and stir till smooth. Stir in sour cream; heat through but "do not boil"! To serve, cut casserole into squares; spoon sauce over each serving. Makes 2 casseroles & serves 12 people per casserole.
