Look, no noodles! And yes, eggs in this... whatever the heck this is.
The recipe appears to be a collaborative effort by Mrs. A. Hamilton
Evans, Mrs. W. R. Puckett and Mrs. Robert H. Richards. (Notice women of
that era didn't have their own first names. LOL)
Chicken 'N Stuffing Scallop
(Uh oh.) With Pimento Mushroom Sauce
1 8-oz. pkg. seasoned stuffing
3 c. chicken, cubed
1/2 c. butter, melted
1/2 c. flour
1/4 tsp. salt
dash of pepper
4 c. chicken broth, cool
6 eggs, beaten
Prepare stuffing according to package directions for dry stuffing.
Spread in a 13X9X2 baking dish. Place chicken on top. Blend flour and
seasoning into butter; add broth. Stir over low heat until mixture
thickens. Stir in 1-2 Tablespoons of hot mixture into eggs; return to
broth. Pour broth over chicken; bake at 325 degrees 40-45 minutes until
firm. Cool slightly; cut in squares. Serve with pimento mushroom sauce.
Pimento Mushroom Sauce:
1 can condensed mushroom soup
1/4 c. milk
1 c. sour cream
1/4 c. pimento, chopped
Combine all ingredients; stir over low heat until hot. Pour sauce over
squares of chicken. Yield: 12 servings
Okay... what sounds wrong here? "Squares of chicken" jumped right off
the page
It also appears the people who edited the 'Recipes on
Parade' cookbooks were extremely fond of semi-colons.
Jill