1 lg. (4 lb.) fryer, cooked, deboned and cut bite size
1 lg. onion, chopped (1 1/2 c.)
6 boiled eggs
2 cans cream of chicken soup
1 can cream of celery soup
19 oz. can Veg-All, drained
1 c. chicken broth
2/3 c. mayonnaise
1 c. milk
1 c. self-rising flour

Set oven to 350 degrees. Butter 9x13x2 inch dish. Spread chopped chicken in dish. Layer chopped onion over chicken. Put sliced eggs over onion. Sprinkle on a little Lawry's seasoning salt.

Mix well the chicken soup, celery soup and chicken broth. Add drained Veg-All to soup mixture. Pour over chicken, onions and egg. Mix flour, mayonnaise and milk in mixer. Beat hard until well mixed. Pour evenly over chicken, onion, egg and soup mixture. When cooked, this will form crust. Bake at 350 degrees for 45 minutes or until brown. Serve hot. Yield: 8-10.