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

Make your own stuffing adding celery, onion, and butter; spread in a 9 x 13 inch pan. Top with layer of chicken. In large saucepan melt 1/2 cup butter, blend in flour and seasonings. Add cool broth. Stir and cook until mixture thickens. Stir small amount of hot mixture into beaten eggs and then add this and hot mixture together and pour over chicken. Bake at 325 degrees for 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes to set. Cut and serve with sauce.

NOTE: DO NOT pour egg mixture over chicken and stuffing until ready to put in oven.

PIMENTO MUSHROOM SAUCE:

1 can cream of mushroom soup or your own white sauce
1/4 c. milk (if you use the soup)
1 c. dairy sour cream
1/4 c. chopped pimento

Stir all ingredients while heating.