1 (8 oz.) box herbed stuffing
3 c. cooked chicken
1/2 c. butter
1/4 tsp. salt
Dash of pepper
1 1/2 c. flour
4 c. chicken broth
6 slightly beaten eggs

SAUCE:

1 can mushroom soup
1 (16 oz.) carton sour cream
1 c. milk, slightly heated, don't boil

SAUCE: Heat together, stirring constantly until creamy and serve hot over chicken.

Prepare stuffing according to dry stuffing directions on box. Put into 9x13 inch pan. Top with cut-up chicken pieces.

In large pan, melt butter, blend in flour and seasonings. Add broth and cook. Stir until thick. Stir a small amount of this mixture into eggs and return to hot mixture. Pour broth mixture over chicken. Bake at 325 degrees for 45-60 minutes. Knife inserted should come out clean. Serve with cream sauce.