Instructions: Preheat oven to 425 degrees. Melt butter over a low heat in a medium saucepan; blend in 1/2 cup flour, 1 teaspoon salt, pepper, onion and basil.

Stir in 1 cup evaporated milk and the chicken broth gradually, stirring over medium heat until thickened. Stir in lemon juice, chicken and pimento; turn into a greased 1-1/2 quart baking dish. Combine 2/3 cup flour with remaining salt and baking powder. Beat egg yolks slightly; beat in 2 tablespoons melted butter and milk. Add the flour mixture and mix lightly.

Beat egg whites until stiff but not dry; fold into flour mixture. Pour mixture over chicken in casserole. Bake 15 minutes or until golden brown.

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