4 c. cooked, cubed chicken
1 stick butter
1 c. water
1 pkg. Pepperidge Farm stuffing
1 stick butter
1/2 c. flour
4 c. cold chicken broth
6 eggs

Melt 1 stick butter in water and mix with stuffing. Spread this over bottom of 13 x 9 x 2 inch casserole and top with chicken.

Melt 1 stick butter; add flour and cold chicken broth. Cook until thickened. Beat 6 eggs in a bowl and gradually add hot chicken sauce. Pour over chicken and bake at 325 degrees for 45 to 60 minutes. Test with knife.

TOPPING:

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

Heat and serve in gravy boat with casserole.