1 (8 oz.) pkg. or 2 c. herb seasoned stuffing
3-4 c. cubed, cooked chicken
1/2 c. butter
1/2 c. flour
1/4 tsp. salt & pepper
4 c. chicken broth
6 eggs, slightly beaten
1 can cream of mushroom soup
1/4 c. milk
1/2-1 c. sour cream
1/4 c. chopped pimiento

Prepare stuffing according to package directions. Spread in 9"x13" baking dish; top with chicken. Melt butter in large saucepan, blend in flour, salt and pepper. Add cool broth; cook and stir until mixture thickens. Stir a small amount of hot mixture into eggs, return to remaining hot mixture. Pour over chicken. Bake at 325 degrees for 40 minutes to 1 hour or until knife inserted halfway is clean. Let stand 5 minutes. Cut into squares. Mix soup, milk, sour cream and pimiento. Stir until heated thoroughly. Serve sauce over chicken or sauce may be omitted.