1 whole chicken
1 onion, quartered
1/2 teaspoon salt
1/2 teaspoon pepper
6 eggs, hard-boiled and chopped
1 10 3/4-ounce can cream of chicken soup
1 soup can of chicken broth
1 8-count can crescent rolls

Cover chicken with water. Add onion, salt and pepper. Boil until tender (about 45 minutes). Bone chicken and place pieces in bottom of buttered casserole dish. Place eggs on top of chicken. Mix soup and broth pour over chicken and eggs. Place rolls in a thin layer on top. Bake at 350°F for about 30 minutes, or until rolls are brown.

Serves 8.