Recipe(tried): Chicken and Stuffing Casserole with Pimiento Mushroom Sauce

Carol, here is one I've been making for years; recipe is originally from my mother's old cookbook. We often make this on holidays (Thanksgiving), too.
Instead of chicken, you may also use left-over turkey or cook a fresh turkey breast.

Stuffing Casserole

1 small fresh turkey breast, or cooked white chicken
1 large package of Brownberry and Sage stuffing
1 can of cream of mushroom soup
1 small jar diced pimientos
8 oz. sour cream
1/4 cup butter
1/4 cup flour
2 cups chicken broth (or 2 cans chicken broth)
2 slightly beaten eggs

Prepare stuffing package according to package directions for dry stuffing. You may add sauteed onions and celery, if you wish. Combine stuffing with the chicken/turkey pieces. Spread in a 9X13 baking dish

In saucepan, melt 1/4 cup butter, blend in 1/4 cup all-purpose flour, and dash in salt and pepper. Add 2 cups cooled chicken broth; cook and stir until mixture slightly thickens. Stir small amount of hot mixture into 2 slightly beaten eggs; return to hot mixture and mix well; pour over stuffing in baking dish.

Bake in slow oven (325 for 1-1/2 to 2 hours or until knife inserted in center comes out clean. Let stand 5 minutes to set. Keep dish covered with foil until last 45 minutes or so of baking. If dish seems to be getting dry, add a little more chicken broth and/or water. This cuts into very nice squares and I serve with Pimiento Mushroom Sauce below.

Pimiento Mushroom Sauce
Mix 1 can condensed cream of mushroom soup, 2 tablespoons milk, 1/2 cup dairy sour cream, and 2 tablespoons shopped pimiento. Heat and stir constantly till hot through. Serve in gravy dish to spoon over stuffing squares.