Mushroom & Pimento Chicken Casserole

• 2 lbs boneless chicken
• 3 cups chicken broth
• 1 can (8 oz) mushrooms
• 1 can cream of mushroom soup (10-14 oz)
• 8 eggs
• 1 jar pimentos (4 oz)
• 1 bag dry stuffing mix (8 oz)
• 1/2 cup sour cream
• 1/2 tsp garlic powder, or 1 clove fresh
• salt & pepper to taste

1. Casserole:
2. Preheat oven to 350 degrees.
3. Bring broth to a boil, add the chicken, and boil on high 10 minutes.
4. Place stuffing into 9"x 13" greased glass baking dish.
5. Remove chicken from broth and cut into ~1" pieces, and spread over the stuffing in the bottom of the greased baking dish.
6. Mix eggs, 1/2 can soup,and remaining broth and pour over the chicken and stuffing.
7. Sprinkle 1/2 can mushrooms, garlic and pepper over chicken.
8. Bake 60 minutes at 350 degrees.
9. Sauce:
10. 1/2 can soup
11. 1/2 cup sour cream
12. 1/2 can mushrooms
13. 1 tbsp chopped pimentos
14. Heat all ingredients on low till warm. Spoon over casserole when serving.

chicken, chicken broth, mushrooms, cream of mushroom soup, eggs, pimentos, stuffing mix, sour cream, garlic, salt

Taken from www.epicurious.com/recipes/member/views/mushroom-pimento-chicken-casserole-50101272 (may not work)