Instructions: Simmer chicken in water with onion, celery tops, carrot, salt bay leaf until fork tender, about 2 1/2 to 3 hours. Cut meat from bones and strain broth. Chill meat and broth separately.

In greased 1 1/2 qt casserole arrange alternate layers of chicken, eggs and mushrooms by thirds.

Mix flour and 1/4 cup broth until smooth. Heat remaining broth with cream; stir in flour mixture and seasonings. Cook until thick and smooth and pour into casserole.

Bake uncovered at 350 F. for 35 minutes.

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