1 (8 oz.) pkg. herb-seasoned stuffing
3 c. cubed chicken, cooked
1/2 c. butter
1/2 c. flour
1/4 tsp. salt
Pepper
4 c. chicken broth
6 eggs, slightly beaten

Prepare stuffing according to directions. Spread in 13 x 9 x 2 inch baking dish. Top with chicken. In saucepan, melt butter, blend in flour and seasonings. Add broth and cook and stir until thickened.

Pour small amount of hot mixture in eggs -- return to rest of hot mixture. Pour over chicken. Bake in slow oven (325 degrees) for 40 or 45 minutes or until knife inserted comes out clean. Let stand few minutes. Serve in squares.