1 boiled chicken, boned
1 (16 oz.) can Veg-All, drained
2 hard boiled eggs, sliced
1 1/4 c. chicken broth
1 stick butter
1 can cream of celery soup
1 c. flour
1 c. milk
2 tsp. baking powder
1 tsp. salt

In oblong (14 1/2 x 8 1/4 x 2 inch) pan lay in order: chicken, Veg-All and eggs. In saucepan, heat broth, butter and soup. Pour over layers. Mix well flour, milk, baking powder and salt. Pour evenly over ingredients in pan. Bake at 425 degrees for 30 minutes or until golden brown.