Chicken With Stuffing
|Stuffing mix||1 (1 Package)|
|Chopped cooked chicken||3 Cup (48 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Chicken broth||4 Cup (64 tbs)|
|Eggs||6 , lightly beaten|
|Mushroom||1 Can (10 oz)|
|Milk||1⁄4 Cup (4 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Chopped pimento||1⁄4 Cup (4 tbs)|
Prepare stuffing mix according to package directions.
Spread stuffing in 12 x 9 x 1-inch baking pan; cover with chicken.
Melt butter in saucepan; blend in flour and seasonings.
Add broth; cook, stirring, until thickened.
Stir small amount of broth mixture into eggs; add eggs to remaining broth mixture.
Mix well; pour over chicken.
Bake at 325 degrees for 40 to 45 minutes.
Let stand for 5 minutes; cut in squares.
Combine soup, milk, cream and pimento in saucepan; cook over low heat, stirring constantly, until heated through.