Recipe - Methodist Chicken

1 pack (8oz) Pepperidge Farm Herb
Dressing
3 cup Cooked; cubed chicken
One half cup Butter
One half cup Flour
One half teaspoon Salt
One half teaspoon Pepper
4 cup Chicken broth
6 Eggs; slightly beaten
1 cn (10.75oz) cream of mushroom
soup
1 cup Sour cream
1 cn (4oz) pimiento; chopped

Prepare dressing as directed and pack firmly in greased 9x13 pan. Place
chicken on top. In skillet melt butter; blend in flour; add seasonings and
broth. Cook, stirring, until thick. Remove from heat and slowly add eggs,
then cook 1 minute. (Mixture will look curdled!) Pour over chicken. Bake at
350 for 45 minutes. Cut in squares. Heat soup, sour cream and pimiento, but
do not boil. Serve over chicken squares. Serves 1012.

MRS GRACE NEWSOME

CLARENDON, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.