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

CRUST:

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

Layer chicken, onion and egg in large, greased casserole dish. Mix soups, broth and canned 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 to 1 1/2 hours or until crust is golden brown. This casserole makes a 9"x13" pan full.

VARIATION: You can use 1 can mixed vegetables and 1 can English peas, instead of 2 cans mixed vegetables.