1 (8 oz.) pkg. herb seasoned stuffing (3 1/2 c.)
3 c. cooked chicken, cubed
1/2 c. butter
1 recipe pimento mushroom sauce
1/2 c. flour
1/4 tsp. salt
Dash of pepper
4 c. chicken broth
6 eggs, slightly beaten

Prepare stuffing according to package directions for dry stuffing; spread in 9 x 13 inch baking dish. Top with a layer of chicken. In large saucepan melt butter, blend in flour and seasonings. Add cool broth. Cook and stir until mixture thickens. Stir small amount of hot mixture into eggs. Return to hot mixture; pour over chicken. Bake in 325 degree oven to 40-45 minutes or until knife inserted halfway to center comes out clean. Let stand 5 minutes to set. Cut in squares and serve with pimento sauce.

PIMENTO MUSHROOM SAUCE:

1 can cream of mushroom soup
1/4 c. milk
1/4 c. dairy sour cream
1/4 c. pimento, chopped

Combine all ingredients and heat. Stir while beating. Makes 12 servings.