1 (8 oz.) Pepperidge Farm stuffing
4 c. cooked, cubed chicken (or pulled off the bone in sm. pieces)

Save 4 cups of broth from cooked chicken. 1/2 c. all-purpose flour 1/4 tsp. salt and dash of pepper 4 c. chicken broth 6 eggs, slightly beaten

Prepare stuffing according to directions on the package for dry stuffing. (I use chicken broth instead of water.) Spread in greased 13 x 9 inch dish. Top with chicken.

Mix butter and flour as for white sauce, using chicken broth for liquid. Stir the eggs into small amount of hot broth, then add to rest of hot broth mixture so as not to curdle eggs. Pour over chicken. Bake at 350 degrees for one hour or until knife comes out clean. Let stand for a few minutes.

SERVE WITH THE FOLLOWING SAUCE:

1 can mushroom soup, undiluted
1/4 c. evaporated milk (cream)
1 c. sour cream
1/4 c. chopped pimento

Heat sauce until blended.