1 lg. chicken, boiled & deboned (save 2 c. broth), cut in sm. pieces (skin removed is opt.)
1 tbsp. dried onion flakes
2 beaten eggs
4 c. crushed Ritz crackers
1 can cream of mushroom soup (or cream of chicken soup)
1 1/3 c. diced Velveeta cheese (I use more)
1 c. chopped parsley or 1/4 c. parsley flakes
1 c. chopped celery

Spray a 9"x13" baking dish with Pam, alternate Ritz cracker crumbs, chicken, celery, diced Velveeta cheese, put parsley and onion in wherever. In a pan place 2 cups chicken broth, 2 beaten eggs and 1 can soup, heat and blend together, pour over the above ingredients. Bake 45 minutes at 350 degrees. If you like, 10 minutes prior to removal from oven, sprinkle a covering of Ritz cracker crumbs and Velveeta cheese on, continue baking until a light brown crust is formed. Cut in squares and serve.