1 c. cubed cooked chicken
1 pkg. frozen corn, thawed
1 pkg. frozen peas, thawed
2 tbsp. butter
2 tbsp. chopped onion
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 c. chicken broth
1/2 c. milk
2 eggs, beaten
1/4 c. seasoned bread crumbs
1/4 c. grated cheddar cheese

Preheat oven to 350 degrees. Combine chicken, corn and peas in a greased baking dish. In a medium saucepan, melt butter over medium heat. Add onions, cook until soft. Blend in flour, salt and pepper, cook 1 to 2 minutes with out browning, gradually whisk in broth and milk, bring to boil and cook, stirring constantly, until thick and smooth. Remove from heat and stir in eggs. Pour sauce over chicken mixture. Combine bread crumbs and cheese in small bowl, sprinkle on top of casserole. Cover with foil. Bake 20 minutes, then uncover and bake 10 minutes, or until brown on top.