1 (8 oz.) pkg. Pepperidge Farm dressing mix (herb seasoned)
1 can cream of mushroom soup
2 c. chicken broth
2 well beaten eggs
2 1/2 c. cooked chicken or turkey
1/2 c. milk
2 tbsp. pimento, chopped

Toss stuffing with 1/2 can of soup, the broth and eggs. Spread in 7x11 inch pan; top with chicken. Combine remainder of soup with milk and pimiento; pour over top. Cover with foil. Bake at 350 degrees for 45 minutes or until set.