1 (8 oz.) pkg. Pepperidge Farm Herb dressing
3 c. cooked chicken, diced
1/2 c. butter, melted or 1/2 cup chicken fat
1/2 c. flour, sifted
1/4 tsp. salt
Dash pepper
3 c. chicken broth
6 eggs, slightly beaten

Cook chicken and dice meat. Prepare stuffing according to package directions for dry stuffing. Spread in bottom of 13x9x2 inch greased casserole. Add layer of diced chicken.

Melt butter (chicken fat adds even more flavor) in saucepan and blend in flour and seasoning. Stir in broth and cook until thick. Stir small amount of hot mixture into slightly beaten eggs.

Blend chicken broth, sauce and eggs together gradually. Pour over chicken and bake at 325 degrees for 40 to 45 minutes or until knife inserted comes out clean. Serve with Pimiento, mushroom sauce.

PIMIENTO-MUSHROOM SAUCE:

1 can cream of mushroom sauce
1 c. sour cream
1/4 c. milk
1/2 c. pimiento, chopped

Combine all ingredients of pimiento-mushroom sauce. Heat gently. Ladle over souffle when serving. For herbed chicken souffle.