4 c. diced, cooked chicken
1 c. half cream, half milk
6 tbsp. butter
4 tbsp. flour
2 c. milk
3 lightly beaten egg yolks
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. instant minced onion
1/2 c. grated Swiss cheese
1 c. sliced mushrooms

Simmer chicken in cream milk mixture. In separate saucepan, melt butter, add flour then slowly add milk. Cook until thickened. Add egg yolks a little at a time, stirring constantly and cook over low heat for 2 or 3 minutes. Mix half the sauce with the chicken mixture and heat well. Season with salt and pepper. Pour in buttered casserole. Add onion and half the cheese to the remaining sauce. Cook until blended. Place mushrooms on top of chicken. Pour sauce over the chicken and mushrooms. Top with remaining cheese. Run under the broiler to brown. 8 servings.