2 c. chopped chicken
2 hard boiled eggs, peeled and sliced
1 1/4 c. chicken broth
1 (10 1/4 oz.) can cream of celery soup, undiluted
1/2 c. butter
1 c. self rising flour
1 c. sweet milk
1/4 tsp. pepper
1 can Veg-All

Place chicken cut up in 9 x 13 inch baking dish. Layer egg slices on this. Bring to a boil broth and soup. Pour over eggs and chicken. You can use a can of Veg-All over this. Mix butter, flour and milk and pepper and pour on top of casserole. This mixture will not be smooth. Bake 30 minutes at 425 degrees or until crust is brown.