1 (8 oz.) pkg. corn bread stuffing
5 c. cooked chicken (cubed)
1/2 c. butter
1/2 c. flour
1/4 tsp. salt
Dash pepper
4 c. chicken broth
6 eggs, slightly beaten

PIMENTO MUSHROOM SAUCE:

1 can mushroom soup
1/2 c. milk
1 c. sour cream
12 oz. pimentos, chopped

In a large pan, melt butter, then blend in flour, seasonings and cool broth. Cook and stir until thick. Stir a small amount into eggs, return eggs to hot mixture being careful not to cook eggs in hot broth! Prepare stuffing according to directions on package. Spread into a 9 x 13 x 2 inch baking dish. Top with layer of chicken. Pour broth mixture over chicken. Take a spoon and push the sauce down into the chicken. Bake at 325 degrees for 45 to 45 minutes, or until knife comes out clean. Let stand 5 minutes to set. Cut into squares. Mix all ingredients for pimento mushroom sauce and heat through. Serve pimento mushroom sauce with chicken. This dish serves 12 and freezes well.