Ruth'S Chicken And Dressing Scallop - cooking recipe

Ingredients

1 pkg. Catherine Clark's dry bread stuffing
3 c. chicken (3 to 4 breasts)
1 chicken bouillon cube
1/2 c. flour
1/2 c. butter or margarine
6 eggs
1 can mushroom soup
1/4 c. milk
1 (8 oz.) pkg. sour cream
1/4 c. chopped pimento

Preparation

Prepare bread stuffing as directed on package; let cool. Simmer chicken, bouillon cube, soup and seasonings until chicken is cooked.
In pan, mix flour, butter and 4 cups broth (from chicken).
Cook until thick.
Add 6 beaten eggs to gravy.
Liquid is hot, so add a small portion to eggs, then the balance.
(If prepared in advance, the eggs can be added to the cooled mixture of gravy.)
Place dressing in 9 x 13-inch pan and top with chicken.
Pour gravy over top.
Bake at 325\u00b0 for 40 to 45 minutes.