1/3 c  Butter
Flour
1 1/4 ts Salt
1 ds Pepper
1 ts Onion; minced
1/2 ts Basil
1 2/3 c  Evaporated milk
1 c  Chicken broth
1 tb Lemon juice
2 c  Cooked chicken; diced
2 tb Pimento; chopped
1 ts Baking powder
2    Eggs; separated
2 tb Butter; melted

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.