6 tbsp. butter
6 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
3 c. chicken stock
3 c. diced, cooled chicken (4 lb.)
2 c. cooked shell macaroni (1 1/2 c. raw)
1 c. (1 sm. can) cooked peas
2 hard cooked eggs, sliced or diced
1/2 c. buttered bread or cracker crumbs

Melt butter. Blend in flour, salt and pepper. Gradually add to boiling chicken stock and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Pour chicken gravy over chicken, peas, macaroni and egg in 1 1/2 quart casserole. Sprinkle with buttered bread or cracker crumbs. Bake in hot oven, 350 degrees, for 25 to 30 minutes or until bubbly and brown. (I always cook the chicken the day before.)