I go on working for the same reason that a hen goes on laying eggs.

St. Tim’s Chicken Casserole

4 tablespoons butter or margarine
3/4 cup all-purpose flour
1 1/2 cups milk
1 cup chicken broth
2 cups cubed cooked chicken
1 cup frozen peas, cooked and drained
2 tablespoons chopped pimento
3 egg yolks
1 teaspoon baking powder
1/2 teaspoon paprika
1/2 cup milk
1 tablespoon cooking oil
3 stiff-beaten egg whites


Melt butter or margarine; blend in 1/4 cup of the flour, 1/2 teaspoon of salt, and dash pepper. Add the 1 1/2 cups milk and broth. Cook and stir until bubbly.
Add chicken, peas, and pimento; heat, cover; keep hot.
Beat egg yolks til thick. Combine remaining flour, baking powder, paprika, and 1/2 teaspoon salt.
Add alternately with remaining milk and oil to yolks. Fold in whites.
Turn chicken into 11 x 7 1/2 x 1 1/2 inch baking pan. Top with batter.
Bake in 425°F oven 20-25 minutes. Makes 4 or 5 servings.