1/2 cup soft or fine dry bread crumbs tossed with about 2 teaspoons melted butter
PREPARATION:
Melt 6 tablespoons butter over low heat; blend in flour, salt and pepper until smooth and bubbly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture thickens and begins to boil.
Place chicken, cooked macaroni, peas, and egg slices in a 1 1/2 to 2-quart casserole. Pour hot chicken sauce/gravy over chicken and macaroni mixture. Sprinkle with buttered bread crumbs. Bake at 375° for 25 to 30 minutes, or until browned and bubbly. Macaroni and chicken casserole serves 6 to 8.
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