4 lb Stewing chicken, cut up
3 c  Hot water
1 sm Onion, peeled
3    Celery tops
1    Carrot, peeled
1 tb Salt
1    Bay leaf
3    Eggs, sliced hard boiled
6 oz Mushrooms, sliced/drained cn
2 tb Flour
1 c  Chicken broth
1 c  Light cream
1 ts Salt
1/8 ts Pepper

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.