2 c. diced cooked chicken
1 med. onion, chopped
4 hard boiled eggs, chopped
2 cans Veg-All
2 cans cream of chicken soup
1 can cream of celery soup
1/2 c. chicken broth

CRUST:

1 c. milk
1 c. Hellmann's mayonnaise
1 c. self-rising flour

Layer chicken, onions and eggs in a large greased casserole dish or 9 x 13 inch cake pan. Mix soups, broth and canned vegetables. Pour evenly over chicken mixture. Mix milk, mayonnaise and flour. Spread evenly over soup mixture for crust. Bake at 350 degrees for 1-1 1/2 hours or until crust is golden brown.