2 med. onions, chopped
1 lg. green pepper, chopped
2 tbsp. butter
1 (16 oz.) pkg. stuffing mix
4 c. chicken broth
6 beaten eggs
3 cans cream of celery soup
8 c. cooked diced chicken
1 c. long grain rice, cooked
1 (4 oz.) can diced pimento

SAUCE:

2 cans cream of chicken soup
1/2 c. milk
8 oz. sour cream

Grease 2 pans first (13 x 9 inch). Mix all ingredients (except sauce ingredients) in very large bowl. Pour into pans; bake at 325 degrees for 25-30 minutes. Serves 24.

Sauce: Heat cream chicken soup and milk, until very hot, over medium heat. Then turn to low heat and add sour cream gradually. Keep warm on low heat, so as not to curdle. Pour over chicken, or serve separately in gravy dish.