2 c. cooked chicken
1/2 c. chicken broth
2 c. crushed saltines
2 cans cream of chicken soup
1 c. mayonnaise
1/2 tsp. Accent
6 eggs, boiled and chopped
2 c. chopped celery
1/4 c. chopped onions

Sauté celery and onions in butter to softness. Mix all other ingredients together and bake at 375°F about 45 minutes.