3 c. cooked chicken (1 or 2 fryers)
8 oz. Pepperidge Farm dressing mix (or large)
1/2 c. butter
1/2 c. flour
1/4 tsp. salt
Dash of pepper
4 c. chicken broth
6 slightly beaten eggs

SAUCE:

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

Prepare stuffing using broth instead of water. Add onions and celery. Put dressing in a 9 x 13" baking dish and top with chicken. In a large saucepan, melt butter. Blend flour and seasoning into butter. Add 4 cups cooked chicken broth. Cook until mixture thickens. The small amount of hot mixture into eggs and then return all to hot mixture. Pour over chicken (can be frozen at this point). Bake at 325 degrees for 45 minutes. Cut into squares and top with sauce.