3 (7 oz.) pkgs. stuffing mix
6 c. chicken breasts, pre-cooked
6 eggs, beaten
3 cans cream of mushroom soup
6 c. chicken broth
1 1/2 c. milk
2 tbsp. chopped pimentos
2 tbsp. dried parsley flakes

Toss stuffing mix with broth, eggs and 1/2 of the mushroom soup. Spread mixture in two 13x9x2 pans. Top with meat.

Combine remaining soup with milk, pimento and parsley. Pour over all. Cover with boil. Bake at 350 degrees about 1 hour or a little better. Serves 24.