Preparation / Directions:
Cook chicken until tender; cool; remove meat from bones, leaving in medium large pieces. Melt 1/2 cup oleo; add flour; blend well, slowly adding chicken stock, stirring constantly. Cook 5 minutes. Add well beaten eggs; cook 2 minutes. Cool. Make crumb mixture by sauteing onions in oleo; mix with crumbs and seasonings. Place layer of crumbs in greased 9 x 18 inch pan, then chicken, then custard mixture; repeat until pan is full, placing buttered crumbs on top. Bake 1 hour at 350F.