2 cups cooked chicken, diced
1 10-oz pkg frozen peas and carrots
1 10-oz pkg frozen French style green beans
1 cup finely shredded lettuce
¼ teaspoon pepper
3 cups water
1 teaspoon sugar
2 eggs, beaten
1 cup milk
1 teaspoon salt
1 4-oz can mushroom stems and pieces

In a large pot bring water to boil; add beans, peas and carrots, and bring to a second boil. Remove from heat and stir in lettus and sugar. Set aside. Do not cover. Mix eggs, milk, salt and pepper. Drain vegetables. Add to the pot the chicken and mushrooms. Mix lightly. Place in a buttered casserole. Pour the milk and egg mixture over the casserole. Bake at 350° for 35 minutes or until the milk mixture has thickened. Serves 4.