Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Stewing chicken, cut up |
| 3 cups | Hot water |
| 1 small | Onion, peeled |
| 3 eaches | Celery tops |
| 1 each | Carrot, peeled |
| 1 tablespoon | Salt |
| 1 \N | Bay leaf |
| 3 eaches | Eggs, sliced hard boiled |
| 6 ounces | Mushrooms, sliced/drained cn |
| 2 tablespoons | Flour |
| 1 cup | Chicken broth |
| 1 cup | Light cream |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Pepper |
Simmer chicken in water with onion, celery tops, carrot, salt bay leaf until fork tender, about 2½ to 3 hours. Cut meat from bones and strain broth. Chill meat and broth separately.
In greased 1 ½ qt casserole arrange alternate layers of chicken, eggs and mushrooms by thirds.
Mix flour and ¼ cup broth until smooth. Heat remaining broth with cream; stir in flour mixture and seasonings. Cook until thick and smooth and pour into casserole. Bake uncovered at 350 F. for 35 minutes.
**JJ** 102995.2112
* COPIED Submitted By COOKING On 10-29-95