Recipe

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• 1 (14 oz) package cubed sage and onion seasoned stuffing mix
• 4 -6 bone-in chicken breasts , depending on size
• 3/4 cup butter, divided, for stuffing and sauce
• 1/2 cup flour
• 1/4 tsp salt
• 1 dash ground pepper
• 4 cups chicken broth , saved from boiling the breasts
• 6 slightly beaten eggs
• 1 (10 3/4 oz) can cream of mushroom soup
• 1/2 cup milk , for mushroom soup sauce

• 1 Boil chicken breasts for 50 minutes, or until cooked through.
• 2 Place on a platter to cool, and reserve broth.
• 3 Prepare stuffing mix according to package directions.
• 4 Spread in a 9x13 baking dish.
• 5 When chicken cools,remove skin and tear into medium strips.
• 6 Layer on prepared stuffing.
• 7 In a 2 quart.
• 8 saucepan,melt remaining 1 stick of butter;blend in flour and seasonings with a whisk,about 3 minutes.
• 9 Add reserved broth slowly,and cook and stir until mixture thickens.
• 10 Stir a small amount of the hot mixture into the beaten eggs,then pour the eggs into the hot mixture,and pour over the chicken and stuffing.
• 11 Bake in a 325 oven for 1 hour,or until knife inserted in the center comes out clean.
• 12 Let stand at least 5 minutes before serving.
• 13 Serve with mushroom sauce.