9 oz. frozen cut, broccoli, thawed
2 c. chopped, cooked chicken
8 eggs, beaten or 2 c. frozen egg substitute
1/2 c. milk
2 tbsp. butter
1 can cream of mushroom soup
1/2 c. shredded cheddar cheese
1/3 c. milk
4 oz. can mushrooms
2 tbsp. parsley

Heat oven to 325 degrees. Grease 12"x8" pan. Layer broccoli and chicken in bottom of pan. In bowl, combine eggs, 1/2 cup milk. Melt butter in skillet. Stir in egg mixture, scramble until soft and set. Spoon evenly over broccoli-chicken. Spoon 1/2 can of soup evenly over eggs. Layer mushrooms, cheese and parsley. Bake at 325 degrees for 30 to 45 minutes. When done, make a sauce of rest of soup and 1/3 cup milk and heat, pour over casserole.