1 (7 or 8 oz.) Pepperidge Farm seasoned dressing
1 can cream of mushroom soup
2 c. chicken broth
2 well beaten eggs
2 1/2 c. diced cooked chicken
1/2 c. milk
2 tbsp. chopped pimiento

2 ounces stuffing with 1/2 can of the soup, the broth and eggs. Spread in 11 1/2 x 7 1/2 x 1 1/2 inch baking dish. Top with chicken.

Combine remaining soup with milk and pimiento; pour over all. Cover with foil; bake at 350 degrees 45 minutes or until set. Makes 6 to 8 servings.