1 large hen, roasted. Remove meat from bones and cut up. Cook bones for more broth. Strain and reserve, boiling down to about 3 cups.

SAUCE:

2 eggs, beaten
2 c. broth, divided
1 c. milk
3 tbsp. flour

DRESSING:

8 to 10 slices bread, cubed
1 sm. onion, chopped
1/2 tsp. baking powder
1 c. broth OR
1 (10 1/2 oz.) can cream of mushroom soup

Mix dressing ingredients together, moistening with broth or soup. Place 1 inch of dressing on bottom of greased 3 quart casserole. Cover with a layer of cut-up chicken. Continue layering, ending with dressing layer.

Make sauce by heating 1 1/2 cups broth. Stir flour into 1/2 cup cold broth and use to thicken the hot broth. Stir in the milk and heat to boiling. Remove from heat and stir several tablespoons of the hot mixture into the beaten eggs, then stir eggs into broth. Return to heat and cook to boiling but do not boil. Pour sauce over chicken and dressing in casserole. Bake covered at 350 degrees for 1 to 1 1/2 hours, removing cover for last 20 minutes to brown.