Source:

Carol K

Serves/Makes:8

Ingredients

• 1 8 oz (224 grm). package of herb seasoned stuffing
• 1/2 cup (125 ml) butter
• 3 cups (700 ml) cubed cooked chicken (4 chicken breasts)
• 1/2 cup (125 ml) flour
• 1/4 tsp (1 ml). salt
• Dash of pepper
• 4 cups (950 ml) chicken broth
• 6 slightly beaten eggs
• Pimento Sauce:
• 1 can cream of mushroom soup
• 1/4 cup (60 ml) milk
• 1 cup (225 ml) sour cream
• 1/4 cup (60 ml) chopped pimentos

Preparation

• Prepare stuffing according to pkg. for dry stuffing
• Spread in 13x9x2 inch pan.
• Top with layer of chicken
• In large saucepan melt butter, blend in flour and seasoning.
• Add cool broth
• Cook and stir to thicken the mixture
• Stir small amount of hot mixture into eggs.
• Return to hot mixture.
• Pour over chicken.
• Bake in slow oven 325 degrees (175 C.) for 40 to 45 minutes or until knife inserted come out clean.
• Let stand 5 minutes, cut in squares.
• Serve with pimento sauce.
• Pimento Sauce:
• Heat and stir until hot.
• Pour over scallop when served.

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