Serves: 10
Total Calories: 715

6 cups chicken cooked, cut in 1-inch cubes
1 (10-ounce) package rice pilaf cooked according to package instructions
1 cup onion minced
6 cloves garlic minced
1 cup celery finely chopped
1 (4-ounce) jar pimiento chopped, drained
1 teaspoon salt
1 teaspoon basil dried, crushed
1 teaspoon marjoram dried, crushed
* See note below.
1/2 cup butter or margarine
1/2 cup flour
3 3/4 cups chicken broth (your own or canned)
1/4 cup vermouth
5 eggs
1 teaspoon salt
1/4 teaspoon white pepper freshly ground
* See note below.
2 cups seasoned stuffing mix Pepperidge Farm®
6 tablespoons butter real
* See note below.
* Part two.
1 (10 1/2-ounce) can cream of mushroom soup

* Heat oven to 350° F. Combine chicken and rice with the above ingredients in a large bowl mix well. Place in greased 9 x 13-inch baking dish. Sauce: * Melt butter or margarine add flour and cook, stirring, for about 3 minutes. Add chicken broth all at once and whisk until sauce is thickened, about 10 minutes. In medium bowl combine vermouth, eggs, salt, and pepper. Slowly add hot sauce while blending. Pour over top of chicken-rice mixture in baking dish. Topping: * Sauté herb stuffing in melted butter for 3 minutes, turning frequently. Set aside. Bake chicken mixture for 45 minutes or until set. During last 10 minutes of baking time, remove dish from oven sprinkle stuffing over top. Return to oven for 10 minutes or until golden brown. Prepare mushroom sauce. Mushroom Sauce:
*In saucepan, blend soup, sour cream, parsley, and sherry or vermouth. Melt butter in skillet and sauté mushrooms over high heat for 5 minutes. Season with salt and pepper combine with sauce. Heat until very hot. Cut chicken into squares and spoon a bit of mushroom sauce over each serving. Serve remaining sauce separately.

Nutritional Facts:

Serves: 10
Total Calories: 715
Calories from Fat: 249

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