1 fryer
1 (8 oz.) pkg. Pepperidge Farm's herb seasoned stuffing

Cook chicken and season salty water (not much salt). Save chicken broth. Chop chicken making 3 cups. Spread evenly over prepared bread stuffing. Stuffing prepared according to package.

CUSTARD:

1/2 c. butter
1/4 tsp. salt
3 c. broth
Dash pepper
3/4 c. flour
6 eggs, slightly beaten
1 c. milk

Add butter, flour, salt, pepper, broth and milk. Cook until thick. Add eggs last. Pour over chicken and stuffing. Bake 45 minutes at 325 degrees.

SAUCE:

1 (10 oz.) can mushroom soup
1/4 c. chopped pimento
1 c. sour cream
1 sm. can mushrooms

Heat. Pour over spoon bread before serving.