Preparation / Directions:
Cool chicken; remove from bones; cut into pieces. Melt 1/4 cup oleo; add flour; blend well. Slowly add chicken stock, stir- ring, and cook for 5 minutes. Cool; add beaten eggs; cook 2 min- utes. Cool. Saute onions in 6 tablespoons butter or oleo; mix with crumbs and seasonings Place layer of crumbs in greased 1 1/2 quart baking dish, then layer of chicken, then custard. Top with buttered crumbs if desired. Bake 1 hour at 325F. It is nice to make extra gravy with remaining stock.