Chicken Scallop - cooking recipe

Ingredients

1/2 c. margarine
1/2 c. flour
4 c. chicken broth
6 eggs, slightly beaten
3 c. cooked chicken, cubed
Pepperidge Farm herb stuffing

Preparation

Melt margarine; blend in flour and salt.
Cook over low heat, stirring constantly until mix is smooth and bubbly.
Stir in broth.
Bring to boil, stirring constantly.
Boil 1 minute; cool. Add eggs.
Prepare stuffing according to directions (less water is desirable).
Spread stuffing in 9 x 13-inch casserole.
Top with chicken and pour sauce over top.
Bake at 325\u00b0 for 45 minutes. Serve with sauce.