1 pkg. herb stuffing mix
3 c. cooked chicken
1/2 c. butter
1/2 c. flour
1/4 tsp. salt
Pepper to taste
4 c. chicken broth
6 slightly beaten eggs
1 pkg. frozen peas/mushrooms (opt.)
1 can cream of mushroom soup
1/2 c. milk
1 c. sour cream

Prepare stuffing mix according to package directions. Spread in a 9"x13" pan. Top with a layer of chicken. In a saucepan, melt butter; blend in flour and seasonings. Add cooled broth, then cook until thickened. Gradually stir a small amount of hot mixture in beaten eggs; combine with remaining pan mixture. Pour over chicken. Bake at 325 degrees for 40 to 45 minutes or until knife inserted in center comes out clean. While chicken is baking, make sauce by combining the mushroom soup, milk and sour cream. Heat just before chicken is done. Remove chicken and stuffing from oven. Let stand 5 minutes to set. Serve with hot sauce.