2 lg. cans peas and carrots
1 lg. onion, boiled in chicken broth
1 1/2 tsp. parsley
1 can mushrooms
2 cans soup (mushrooms, chicken or celery)

Boil chicken, skin and debone. Mix together above ingredients.

THICKENING:

4 c. chicken broth
6 level tbsp. cornstarch
1/2 stick butter

Cook over low heat, stirring constantly until mixture is thick and smooth. Mix with vegetables, then add chicken. Pour into large, buttered casserole dish. Slice 3 boiled eggs on top of mixture.

TOPPING:

2 c. Bisquick
1/2 c. shredded cheese
1 carton sour cream
1/2 c. sweet milk
2 eggs

Mix together - if too thick, add more milk. Spread on top of chicken and vegetable mixture. Bake at 350 degrees for 25-30 minutes.