1 (8 oz.) pkg. Pepperidge Farm herb dressing
3 cooked or canned chicken, cut into pieces
1/2 c. butter
1/2 c. flour
1/2 tsp. salt
Pepper to taste
4 c. chicken broth
6 lightly beaten eggs

SAUCE:

1 can mushroom soup
1 c. sour cream
Chopped pimento

Prepare stuffing as directed on package. Pack firmly in 9 x 13 inch greased Pyrex dish. Spread chicken cooked and cut up on top. Melt butter, blend flour, seasonings, and broth. Cook until thickened. Remove from heat. Add beaten eggs slowly to this heated mixture. Return to heat and cook 1 minute, stirring constantly. Remove from heat and pour over chicken. Bake at 350 degrees for 45 minutes. Cut into squares and serve with the sauce.