Casserole:

1 chicken - boiled, deboned & chopped (may use about 5 chicken breast)
2 cans cream of chicken soup
1 can cream of celery soup
1/2 c. onion, finely chopped
1/2 stick butter, melted
1 small can peas and carrots (with liquid)
2 boiled eggs

Mix first 5 ingredients and spoon into a 9 x 13 casserole dish. Pour peas and carrots over top. Slice eggs over top.

Topping:

3/4 c. mayonnaise
1 c. self rising flour
1 c. milk

Mix all ingredients together. Shake in a jar or beat with mixer until blended. Pour evenly over top of casserole.

Bake 55-60 minutes at 350°F.