1 (8 oz.) pkg. dry herb dressing mix
1/2 c. celery
1/2 c. onions
3 c. cubed chicken
1 stick butter
1/2 c. self-rising flour
1/4 tsp. salt
Dash pepper
4 c. cool chicken broth OR
2 cans Swanson chicken broth
6 eggs, beaten

Prepare stuffing mix by directions; add celery and onions. Spread in 13 x 9 pan. Top with chicken.

In large pan melt butter; blend salt, pepper, and flour. Add broth, cook until thickened. Stir small amount of hot mixture into eggs; then blend all of eggs in hot mixture.

Pour over dressing and bake at 350 degrees 40-45 minutes. Let stand 5 minutes before serving with sauce recipe.

SAUCE FOR CHICKEN CASSEROLE:

1 can cream of mushroom soup
1/2 c. milk
1 c. sour cream
1/4 c. chopped pimento

Mix and heat until hot.