Ruth'S Chicken And Dressing Scallop

• 1 pkg. Catherine Clark's dry bread stuffing
• 3 c. chicken (3 to 4 breasts)
• 1 chicken bouillon cube
• 1/2 c. flour
• 1/2 c. butter or margarine
• 6 eggs
• 1 can mushroom soup
• 1/4 c. milk
• 1 (8 oz.) pkg. sour cream
• 1/4 c. chopped pimento

1. Prepare bread stuffing as directed on package; let cool. Simmer chicken, bouillon cube, soup and seasonings until chicken is cooked.
2. In pan, mix flour, butter and 4 cups broth (from chicken).
3. Cook until thick.
4. Add 6 beaten eggs to gravy.
5. Liquid is hot, so add a small portion to eggs, then the balance.
6. (If prepared in advance, the eggs can be added to the cooled mixture of gravy.)
7. Place dressing in 9 x 13-inch pan and top with chicken.
8. Pour gravy over top.
9. Bake at 325u0b0 for 40 to 45 minutes.

catherine, chicken, chicken, flour, butter, eggs, mushroom soup, milk, sour cream, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430964 (may not work)