Ruth's Chicken and Dressing Scallop
Ruth'S Chicken And Dressing Scallop is an moderately easy dinner. Made with 1 pkg. catherine clark's dry bread stuffing, 3 c. chicken (3 to 4 breasts), 1 chicken bouillon cube, 1/2 c. flour and 1/2 c. butter or margarine, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Prepare bread stuffing as directed on package; let cool. Simmer chicken, bouillon cube, soup and seasonings until chicken is cooked.
In pan, mix flour, butter and 4 cups broth (from chicken).
Cook until thick.
Add 6 beaten eggs to gravy.
Liquid is hot, so add a small portion to eggs, then the balance.
(If prepared in advance, the eggs can be added to the cooled mixture of gravy.)
Place dressing in 9 x 13-inch pan and top with chicken.
Pour gravy over top.
Bake at 325Β° for 40 to 45 minutes.
π· Perfect Pairings
Complete your meal with these
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