1 (8 oz.) package herb dressing, not cubed style
1 whole chicken
4 cups water
1 stick margarine
1/2 cup flour
1 can Cream of Mushroom Soup
1 (2 oz.) jar pimento, chopped
Directions: Stew chicken in 4 cups water until tender. When cool enough to handle, cut into bite-size pieces. Pour broth into large container and let cool until the fat can be removed from the top. Spread the herbed dressing (not the cubed) in bottom of 9x13 inch pan. Add the cut up chicken. In the large pan, melt the margarine and blend in the flour, stirring until smooth. Then add the broth and heat. Beat the eggs. Add small amount of hot broth, blend together and then add to the broth in the pan. Salt and pepper to taste. Pour onto top of chicken. Bake in 375°F oven until top is set and golden brown, 30 to 45 minutes. To prepare sauce, in small saucepan, heat 1 cup of soup from the can, 1 cup of sour cream, and drained pimentos. until bubbling. Cut chicken in 12 pieces and serve, topping with a spoonful or two of the sauce.
Notes: In recent years, this has been my most requested recipe. I serve it with a fruit salad, green vegetable and rolls.The casserole may be made in two 8x8 inch aluminum pans. Place each inside a gallon freezer bag and freeze to bake later.