1/2 c. butter
1/4 c. finely chopped onion
3 1/2 c. Kellogg's Croutettes stuffing mix
1/2 c. hot water, canned broth or stock
1 1/2 c. cubed chicken
2 tbsp. all purpose flour
1/2 tsp. salt
1 3/4 c. milk
2 eggs, slightly beaten
2 tbsp. snipped parsley
1/8 tsp. paprika

Melt 1/4 cup butter in medium size saucepan, add onion. Cook over low heat until tender. Pour over croutons, tossing lightly. Stir lightly while adding hot water. Spread in greased 10"x6"x2" one and one half quart glass baking dish. Top with chicken.

In same pan in which onions were cooked, melt remaining 1/4 cup butter over low heat. Stir in flour and salt. Add milk, stirring until smooth. Increase heat to medium and cook until mixture boils and thickens, stirring constantly. Remove from heat. Cool slightly, stir in eggs and parsley. Pour sauce over chicken and stuffing, sprinkle with paprika.

Bake at 350 degrees for about 30 minutes or until set. Remove from oven. Cool 5 minutes before cutting into squares to serve. 6 servings.