Chicken or Turkey Scallop 

From the Kitchen of: Talia Radke '17
Category: Main Course


1/4 cup melted butter
1 1/4 cup water
2 tsp instant chicken bouillon
1 7/8 ox package sage and
onion stuffing mix (or use your own homemade leftover stuffing and skip above)
1 cup diced celery
1 cup onion and/or green
pepper (optional)
1 cup or more frozen mixed vegetables
3 cups cooked cubed/shredded chicken or turkey
1 can cream soup (celery, chicken or mushroom)
1 cup milk
Salt and pepper as needed


Bake at 350 for 30 minutes. If cold, bake 15 minutes more. Can cover with foil for part of the time. Combine
butter, water, bouillon with stuffing mix. Or use your own prepared leftover stuffing. Put in a greased 9"x13" baking dish. Layer celery, frozen vegetables, and chicken or turkey. Top with cream soup and milk which has been mixed well together. (I have even used leftover gravy instead of this and it's awesome).
Additional Notes: Yields 6-8 servings. This freezes well - just bake longer. Great way to use up holiday leftovers! Especially good served with cranberry sauce and hot rolls.
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