1 (8 oz.) pkg. herb Pepperidge Farm Stuffing
3 c. diced cooked chicken
1/2 c. flour
1/2 c. butter
1/4 tsp. salt
Dash of pepper
4 c. chicken broth
6 eggs
1 can cream of mushroom soup
1/4 c. milk
1 c. sour cream
1/4 c. chopped pimentos

Place dry stuffing into a buttered 13 x 9 x 2 baking dish. Top with chicken cubes. Melt butter in pan and blend in flour and seasonings. Add broth; cook and stir until mixture thickens. Stir in a small amount of hot mixture into slightly beaten eggs. Return to hot mixture. Pour evenly over chicken. Bake at 350 degrees for 40-45 minutes. Let stand 5 minutes to set before cutting into squares. Serve with following sauce.

Mix 1 can cream of mushroom soup, 1/4 cup milk, 1 cup sour cream, and 1/4 cup chopped pimentos. Add fresh mushrooms.