This recipe came from Robin’s friend Ruth Salb.
½ package stuffing
2 cups shredded chicken, or boneless, skinless pieces
¼ cup butter
¼ cup flour
2 cups chicken broth
3 eggs, slightly beaten
1 can of condensed mushroom soup
¼ cup milk
1 cup sour cream
Prepare the stuffing per package instructions and spread in a lightly greased casserole. Top with the chicken. In a large saucepan, melt the butter; blend in flour, salt and pepper and, adding the broth gradually, cook until thick like gravy. Stir a small amount into the eggs and then add the eggs to the hot mixture. Pour over chicken and bake at 350 degrees for 40 to 45 minutes. Let stand for five minutes before serving.