1/2 c. celery, diced
1/2 c. green pepper, diced
1 tbsp. flour
Salt & pepper to taste
2 egg yolks, beaten
2 tbsp. sherry
1/4 c. regular milk
2 tbsp. butter
1 can cream of chicken soup, undiluted
2 c. chunky cooked chicken (white meat is best)

Saute celery and green pepper in butter. Stir in soup and flour, salt and pepper to taste and stir. Stir in beaten egg yolks. Stir in sherry and milk. Add chicken and heat until ready to serve on low burner. (Add more milk if to thick). Serve on toast points.

OPTIONAL: 1 tbsp. red pimento can also be added for color. Also, some cooked carrots also good to add.