Gayle Wilson

1 package herb seasoned chicken stuffing (7 oz)

1 can cream of chicken soup

2 cups chicken broth

2 well beaten eggs

2 ½ cups diced cooked chicken (you can use canned chicken or leftovers)

½ cup milk

Toss stuffing with half the can of soup, all the broth and the eggs.

Spread in a 7 by 11 baking pan. Top with chicken. Combine remaining soup and milk and pour over top. Cover with foil and back at 350 for 45 minutes. Serves 6.