1 (7 oz.) pkg. onion and sage croutons
3 c. cooked chicken
1/2 c. melted butter
1/2 c. flour
4 c. chicken broth (Campbell's is good)
5 slightly beaten eggs

SAUCE:

1 can cream of mushroom soup
1/4 c. milk
1/2 lb. Velveeta

Combine melted butter and flour to form smooth paste. Stir in chicken broth and cook until thickened. Cool. Add eggs. Stir. In 9 x 13 inch pan place chicken on bottom and croutons on top. Pour broth over and bake at 350 degrees for 1 hour. Melt the cheese combined with soup and milk. Pour over individual pieces of hot dish as served.