1/4 c. butter
1/4 c. all-purpose flour
1/2 tsp. salt
Dash of pepper
1 1/2 c. milk
1 c. chicken broth
2 c. cubed cooked chicken or turkey
1 c. frozen peas, cooked and drained
2 tbsp. chopped pimento
3 egg whites
3 egg yolks
1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. paprika
1/2 c. milk
1 tbsp. cooking oil

In saucepan melt butter; blend in the 1/4 cup flour, the 1/2 teaspoon salt and pepper. Add the 1 1/2 cups milk and chicken broth all at once. Cook and stir until thickened and bubbly. Stir in chicken or turkey, peas and pimento; heat through. Cover and keep hot.

Beat egg whites until stiff peaks form, about 1 1/2 minutes on medium speed of electric mixer; set aside. In small bowl beat egg yolks until thick and lemon-colored, about 5 minutes on high speed of electric mixer.

Stir together the 1/2 cup flour, baking powder, the 1/2 teaspoon salt and paprika. Combine the 1/2 cup milk and cooking oil. Stir flour mixture into beaten yolks alternately with milk mixture. Fold in beaten egg whites.

Turn hot chicken mixture into an 11 x 7 1/2 x 1 1/2 inch baking pan. Spread batter over all. Bake, uncovered, at 425 degrees for 20 to 25 minutes. Makes 4 or 5 servings.