Country Chicken Casserole

• FILLING
• 1/4 cup butter
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 cups half-and-half
• 2 teaspoons chicken bouillon granules
• 2 cups cubed cooked chicken
• 1 (1 lb) package frozen mixed vegetables, thawed
• TOPPING
• 1 cup flour
• 1/4 teaspoon baking powder
• 1/3 cup butter, softened
• 1/4 cup grated parmesan cheese
• 1 egg

1. Heat oven to 400u0b0.
2. Melt 1/4 cup butter in large saucepan over medium heat.
3. Stir in 1/3 cup flour, salt and pepper until smooth.
4. Stir in half and half and bouillon granules.
5. Cook until thickened and mixture comes to a boil, stirring constantly.
6. Stir in chicken and vegetables; cook until thoroughly heated.
7. Pour filling into an ungreased 2-quart casserole dish.
8. In a small bowl, combine flour, baking powder, butter, cheese and egg; mix with fork or pastry blender until crumbly.
9. Crumble topping over chicken mixture.
10. Bake at 400u0b0 for 20 to 30 minutes or until topping is golden brown and filling bubbles around edges.

filling, butter, flour, salt, white pepper, chicken bouillon granules, chicken, mixed vegetables, topping, flour, baking powder, butter, parmesan cheese, egg

Taken from www.food.com/recipe/country-chicken-casserole-82230 (may not work)