1 can mushroom soup
1/3 cup milk
1/2 tsp salt
2 cups diced vege chicken ( 1 can of Worthington Diced Chicken)
1 cup cooked peas
2 eggs separated
1 cup grated cheddar cheese
Combine undiluted soup, milk and salt in 1 1/2 quart casserole. Add chicken and peas. Bake 10 minutes at 375 F. Beat egg white until stiff. then beat egg yolk and add cheese. Lightly fold yolks into whites and place on top of chicken mixture Bake 30 minutes.
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