• 1/2 cup of flour
• 1/2 tsp. of salt
• 1 6 1/2 oz. package herb-seasoned stuffing mix
• 1 can of mushroom soup
• 3 cups chopped cooked chicken
• 1/2 cup of margarine
• 4 cups chicken broth
• 4 eggs, slightly beaten

Spread stuffing mix in greased 9 x 13-inch baking dish. Top with chicken. Melt margarinein large saucepan. Blend in flour and salt. Stir in broth. Cook until thickened,stirring constantly. Stir a small amount of hot mixture into eggs; stir eggs intohot mixture. Pour over chicken. Bake at 350 degrees for one hour. Let stand for 5minutes before cutting into squares. Heat soup using package directions for sauce.Serve over casserole. Yield: 6 servings.

ENJOY!

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