2 cps cooked chicken, removed from bone and diced or cut in strips
2 cps white sauce (see recipe for white sauce below)
1/2 tsp salt
1 dash celery salt(optional)
4 hard cooked eggs

Instructions

1 - Heat chicken in white sauce over simmer.(Note - 1 cp cooked
vegetables such as peas, celery, carrots, may be substituted
for the chicken.
2 - Shortly before removing from the stove, add eggs cut into quarters

White Sauce

3 tbsp butter or fortified margerine
3 tbsp enriched all-purpose flour
2 cps milk
1/2 tsp salt

Instruction

Melt butter or margerine in a small skillet on medium heat. Add flour to the melted butter, then milk, stirring constantly until thick.