Chicken And Stuffing Scallop

• 1 (8 oz.) pkg. (3 1/2 c.) seasoned stuffing, fine
• 3 c. cooked chicken
• 1/2 c. butter or margarine
• 1/2 c. flour
• 1 1/4 tsp. salt (according to taste)
• dash of pepper
• 4 c. chicken broth
• 6 slightly beaten eggs
• 1 recipe Pimento Mushroom Sauce

1. Prepare stuffing according to package directions for dry stuffing.
2. Spread into a 13 x 9 x 2-inch pan and top with chicken. Melt butter or margarine.
3. Blend in flour and seasoning.
4. Add to cool broth.
5. Cook and stir until thick.
6. Stir small amount of hot mixture into eggs.
7. Return to hot mixture and pour over chicken. Bake in slow oven at 325u0b0 for 40 to 45 minutes or until knife inserted comes out clean.
8. Let stand 5 minutes to set.
9. Cut in squares and serve with Pimento Mushroom Sauce.

chicken, butter, flour, salt, pepper, chicken broth, eggs, recipe pimento mushroom sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=858654 (may not work)