Nora, Hope this is the recipe you requested.

CHICKEN AND STUFFING SCALLOP

2 cups herb-seasoned stuffing mix (1/2 of an 8-ounce package)
2 cups chopped cooked chicken or turkey
1/4 cup butter or margarine
1/4 cup flour
1/8 teaspoon salt
Dash of pepper
2 cups chicken broth
3 beaten eggs

SAUCE:
1 11-ounce can condensed Cheddar cheese soup
1/2 cup milk
2 tablespoons chopped pimiento

Sliced green olives

Prepare stuffing mix according to package directions for dry stuffing. Spread in a 10x6x2-inch baking dish, top with chopped cooked chicken or turkey. In saucepan melt butter or margarine; blend in flour, salt, and pepper. Add chicken broth; cook and stir till bubbly. Stir small amount of the hot mixture into eggs; return to hot mixture. Pour over chicken, bake at 325 degrees till set, about 35 minutes. Let stand 5 minutes.
Meanwhile, for sauce, in saucepan combine soup, milk, and pimiento; heat through. Garnish dish with olives; serve with sauce. Makes 6 servings.

From "Better Homes and Gardens All-Time Favorite Recipes" Cook Book