My Mom was really in to making casseroles and jello. One of my favorites was actually my Grandma Lala's recipe. Chicken Scallop, full of dairy goodness. Smelling pimentos immediately immerses me in the comfort of childhood. Crammed around the kitchen table with my three siblings and parents, a noodle dish followed by a work of gelatin art was standard cuisine.  Today, craving comfort food but not really able to find gluten free, dairy free, and egg free products too readily where we live, it was time to convert another recipe. I'm happy to share the original recipe if you're interested, but it's the modified "Sarah Safe" version that's on display today.  It all started with a whole chicken, cut up and in the pressure cooker to make chicken stock. Of course, you can always buy stock at the store, and chicken pre cooked, leftovers, or cook up some meat in no time at all. (Any poultry works here so plan on this for those thanksgiving leftovers!) Ingredients: