2 Tbsp. all purpose flour
1 1/4 cups skim milk
2 oz light cream cheese, cut into cubes
2 Tbsp. chopped chives
1 1/2 cups sliced fresh mushrooms
1/4 cup chopped onion
1 1/2 cups chopped, smoked chicken
1 Tbsp. butter
1 1/2 cups Egg Beaters egg substitute
1/4 tsp. salt
1/8 tsp. black pepper
Preheat oven to 400*F. Place flour in a small mixing bowl and gradually whisk in milk until mixture is smooth and well blended. Pour into medium saucepan and cook over medium heat until bubbly, stirring constantly. Add light cream cheese and stir until melted. Remove from heat and stir in chives; set aside.
Spray a large, nonstick skillet with cooking spray; heat over medium high. Add mushrooms and onions and cook until tender. Add mixture to the sauce, add chicken meat, and stir well.
Melt butter in skillet. Beat eggs with salt and pepper; pour into skillet. Cook over medium heat, without stirring, until egg mixture begins to set on the bottom and around edge. Using a spatula, gently lift partially cooked eggs so uncooked eggs get underneath to cook. Continue to cook until mixture is just done.
Transfer eggs to a 2 quart casserole dish. Pour sauce mixture over eggs and place in oven. Bake about 15 minutes. Remove from oven and let stand 10 minutes before serving.