Chicken'n Stuffing Scallop

1 16.oz. pkg. herb seasoned stuffing (Pepperidge Farms)
3 c. cubed cooked chicken
1/2 c. oleo or butter
1/2 c. flour
salt and pepper
4 c. chicken broth
6 slightly beaten eggs

NOTE: Oleo is margarine, which you should never use. Just use butter.

Prepare stuffing per directions for dryer mixture.
Spread in baking dish 13 x 9 x 2 inches.
Top with cubed chicken.
In a saucepan, melt butter.
Blend in flour and seasonings.
Add cool broth.
Cook and stir until thickened.
Stir small amount of hot mixture into beaten eggs.
Return to hot mixture.
Pour over chicken.
Bake in slow oven 325° for 40 - 45 minutes or until knife comes out clean.
Let stand 5 minutes to set.
Cut in squares.

Serve with pimento-mushroom sauce:

Serves