3 c. cooked chicken, cut into lg. pieces
1 c. condensed cream of chicken soup
1 1/2 c. milk
1/2 c. flour
2 egg yolks, slightly beaten
2 c. packaged biscuit mix
2 tbsp. butter
1/4 c. chopped parsley
2 egg whites, stiffly beaten
1/2 tsp. salt
1/4 c. flour
1 (No. 303) can cream style corn

1. Turn chicken into greased large casserole.

2. Combine chicken soup, milk and flour. Simmer until thickened. Flour over chicken.

3. Stir egg yolks into biscuit mix. Add enough cold water to make stiff dough. Roll out on floured board to 9x12 inches. Spread with butter and parsley. Roll up like jelly roll starting with long side. Cut into twelve 1 inch slices.

4. Combine salt, flour and corn. Fold into beaten egg whites and spread on top of chicken.

5. Arrange biscuit rolls around edge of dish. Bake in hot oven 425 degrees for 35-45 minutes or until puffy and brown.