1 (8 oz.) pkg. corn bread stuffing
5 c. cooked chicken, cubed
1/2 c. butter
1/2 c. flour
1/4 tsp. salt
dash of pepper
4 c. chicken broth
6 eggs, slightly beaten

Mushroom Pimento Sauce:

1 can mushroom soup
1/2 c. milk
1 c. sour cream
12 oz. pimentos, chopped

In a large pan, melt butter, then blend in flour, seasonings and cool broth. Cook and stir until thick. Stir a small amount into eggs. Return eggs to hot mixture being careful not to cook eggs in hot broth. Prepare stuffing according to directions on package. Spread into a 9 x 13 x 2-inch baking dish. Top with layer of chicken. Pour broth mixture over chicken. Take a spoon and push the sauce down into chicken.

Bake at 325°F for 45 to 55 minutes to set. Cut into squares. Mix all ingredients for Pimento Mushroom Sauce and heat through. Serve Pimento Mushroom Sauce with chicken.

Serves 12. Freezes well.