3 tbsp. flour
3 eggs, separated
1 can cream of chicken soup

Blend flour to a smooth paste with a small amount of the undiluted soup in saucepan. Stir in remaining soup and cook until thickened, stirring constantly. Beat egg yolks and slowly stir in the hot mixture.

Beat egg whites until stiff and fold into hot mixture. Turn into greased 1 1/2 quart casserole and bake at 350 degrees (moderate oven) for 1 hour or until golden brown. Serve immediately. Yield 4 servings.