Ingredients:
1 (14 ounce) packages 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 teaspoon salt
1 dash ground pepper
4 cups chicken broth, saved from boiling the breasts
6 slightly beaten eggs
1 (10 3/4 ounce) cans cream of mushroom soup
1/2 cup milk, for mushroom soup sauce
Directions:
Boil chicken breasts for 50 minutes, or until cooked through.
Place on a platter to cool, and reserve broth.
Prepare stuffing mix according to package directions.
Spread in a 9×13 baking dish.
When chicken cools,remove skin and tear into medium strips.
Layer on prepared stuffing.
In a 2 quart.
saucepan,melt remaining 1 stick of butter;blend in flour and seasonings with a whisk,about 3 minutes.
Add reserved broth slowly,and cook and stir until mixture thickens.
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.
Bake in a 325 oven for 1 hour,or until knife inserted in the center comes out clean.
Let stand at least 5 minutes before serving.
Serve with mushroom sauce.
Servings: Serve
Time preparation: 120 min.
Time total: 180 min.