2 whole chickens
2 cans Campbell's Cream of Chicken Soup
1 can English peas
4 eggs
1 c. chicken stock
1 c. milk
1 c. flour
1 stick butter
Salt and pepper to taste

Cook chicken and debone. (I use the microwave, but can also be boiled in water.) Reserve 1 cup of stock. Cut chicken in bite size pieces. Place in bottom of 13x9 dish.

Mix together soup, chicken stock and peas. Pour over chicken. Boil egg and slice on top of this layer. Salt and pepper to taste.

Melt stick of butter. Mix together flour, milk and butter. Drizzle over other ingredients. Do Not Mix. Bake 350 degrees for about an hour or until golden brown. Enjoy!