1 can Chicken Supreme
1 c. water
3 tbsp. oil
2 1/2 tbsp. butter
6 tbsp. flour
1 c. milk
2 eggs, beaten
1 1/2 c. unflavored dry bread crumbs

Combine the first 3 ingredients and set aside. Melt butter. Add flour; mix well. Add the milk slowly and mix until smooth. Cook until very thick. Add the Chicken Supreme to the thick white sauce. Chill 20-30 minutes longer.

Place beaten eggs and bread crumbs in separate shallow dishes. Using 1/4 cup measurements, form each croquette into oblong shape 2-3 inches long. Roll each croquette first in crumbs, then egg and crumbs again. Gently lower croquette in deep oil. Lower heat and fry until golden brown (1-1 1/2 minutes). Drain on absorbent paper.

To serve: Place croquettes in casserole dish and pour Easy Supreme Sauce (recipe below) over the croquettes. Cover and bake for 30 minutes at 350 degrees. Serves 8.

EASY SUPREME SAUCE:

1 can Campbell's cream of mushroom soup
1/2 soup can milk
1 (10 oz.) pkg. frozen, cooked peas

Combine soup and milk. Heat well and add peas. To serve: Place croquettes in casserole dish and pour sauce over the croquettes.