1 (7 1/2 oz.) can crabmeat or 1 (6 oz.) pkg. frozen crabmeat, thawed
3 cooked chicken breasts, sliced
1/2 c. sliced mushrooms
1/4 c. chopped onion
3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. white pepper
1 1/2 c. chicken broth
1/2 c. dry white wine
2 egg yolks, beaten
1 c. cooked peas
1/2 c. heavy cream, whipped
1/4 c. grated Parmesan cheese
Paprika

Drain and slice crab; set aside. Place chicken in shallow baking dish or individual baking dishes, overlapping slices. Saute mushrooms and onion in butter until tender. Blend in flour, salt and pepper. Gradually add broth and wine. Cook, stirring, until thickened. Add small amount of hot mixture to egg yolks and blend thoroughly. Return to hot mixture and cook for 2 minutes. Remove from heat.

Stir in peas and crab. Gently fold in whipped cream. Pour sauce over chicken in casserole. Sprinkle with Parmesan cheese and paprika. Bake at 325 degrees for 15 to 20 minutes until heated through and golden brown. 6 servings.