|Boiling onions||10 Small|
|Celery stalks||2 , cut in 1 inch pieces|
|Sweet red pepper||1 Large, cut in 1/2 inch pieces|
|Carrots||2 , cut in 1/2 inch slices|
|Chicken stock||2 Cup (32 tbs)|
|Cooked and cubed chicken||4 Cup (64 tbs)|
|Medium mushrooms||1⁄2 Pound, cut in half|
|Fresh pea pods/1 package of 10 ounces frozen pea pods, thawed||1⁄2 Pound|
|Cold water||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
|Cream of tartar||1⁄4 Teaspoon|
|Snipped fresh chervil/1 1/2 teaspoons dried chervil leaves||1 Tablespoon|
|Instant nonfat dry milk solids||2 Tablespoon|
Simmer onions, celery, red pepper, and carrot in stock until just tender (about 8 minutes).
Remove vegetables with slotted spoon and mix with chicken, mushrooms, and pea pods in a 2 quart casserole.
Mix cornstarch with a little cold water.
Stir into stock: simmer, stirring constantly, until mixture thickens (about 4 minutes).
Season to taste with salt and pepper.
Pour over chicken in casserole.
Bake covered at 350Â°F 15 minutes.
Beat egg whites and 1/2 teaspoon salt until foamy.
Add cream of tartar and chervil; continue beating, adding dry-milk solids gradually, until egg whites form stiff but not dry peaks.
Spread meringue over casserole mixture, sealing to edges of casserole.
Bake at 350Â°F 12 to 14 minutes, or until meringue is lightly browned.