3 1/2 c. bread dressing
3 c. cooked cubed chicken
1 c. butter, melted
1/2 c. flour
4 c. chicken broth
1 1/2 c. milk
1 can cream of mushroom soup
1 can mushrooms
1/4 c. chopped pimento
Salt and pepper to taste
6 eggs

Spread the dressing in 13 x 9 x 2 inch baking pan. Combine the chicken with 1/2 cup butter, blending well and spread over the dressing. Combine remaining butter with the flour in large saucepan over medium heat. Cook, stirring constantly, until mixture is smooth, then stir in the broth, milk, soup, mushrooms and pimento.

Cook until the sauce is thickened. Season with salt and pepper. Beat the eggs slightly and stir a small amount of the hot mixture into the eggs. Return to the hot mixture, stirring to blend well. Pour the sauce over the chicken.

Bake in a preheated 350 degree oven for 1 hour to 1 hour and 20 minutes. Let stand for 5 minutes and cut into squares to serve.