2 c. cooked chicken, diced
4 boiled eggs, cut up
2 cans cream of chicken soup
1/2 c. chicken broth
1 med. onion, chopped
2 cans mixed vegetables, drained
1 can cream of celery soup

CRUST:

1 c. sweet milk
1 c. self-rising flour
1 c. mayonnaise

Layer chicken, onion and egg in large, greased casserole dish. Mix soups, broth and vegetables and pour evenly over chicken mixture. Mix milk, mayonnaise and flour, spread evenly over soup mixture for crust. Bake at 350 degrees for 1 1/2 hours or until crust is golden brown.