1 chicken, boiled and deboned
4 eggs, boiled and chopped
1 med. onion, chopped
1 can Veg-All, drained
Salt to taste
2 cans cream of chicken soup
1 can cream of celery soup
1 c. flour
1 c. milk
3/4 c. mayonnaise

Cover bottom of casserole dish with chicken and sprinkle with eggs, onion and Veg-All; in that order. Add salt. Combine soup and pour on top of chicken mixture. Combine flour, milk and mayonnaise and pour on top of casserole. Bake for 1 hour at 350 degrees or until crust is golden brown.