4 c. cooked, diced chicken
3/4 c. butter
3/4 c. flour
1 tsp. salt
1/8 tsp. pepper
2 c. chicken stock
2 c. light cream (I use milk)
1 tsp. lemon juice

Melt butter; add flour and stir until mixture is smooth. Add stock and cream slowly, stirring constantly. Cook about 15 minutes until thickened.

Remove from heat and add lemon juice. Combine with chicken. Turn into a 9x13 inch baking pan.

TOPPING:

1 1/4 c. sifted flour
1/2 tsp. salt
2 tsp. baking powder
4 eggs, separated
1 c. milk
2 tbsp. melted butter

Sift flour, salt, and baking powder together. Beat egg yolks until light and fluffy; add milk and melted butter. Add dry ingredients. Beat egg whites until stiff. Fold into batter. Pour over creamed chicken. Bake at 425 degrees for about 10-15 minutes or until topping is done.