1 (7 or 8 oz.) pkg. herb seasoned stuffing mix
1 can cream of chicken soup
2 c. chicken broth
2 eggs, well beaten
3 1/2 c. diced, cooked chicken
1/2 c. milk

Toss stuffing with 1/2 can of soup, broth, and eggs. Spread in 11 1/2 x 7 1/2 x 1 1/2 inch buttered baking dish. Top with chicken. Combine remaining soup and milk and pour over all. Cover with foil and bake at 350 degrees about 45 minutes. Remove foil and bake 10 to 15 minutes longer. (About 3 pounds fryer will be needed for chicken.)