Ingredients:

• 2 cups of diced cooked chicken (I boil mine)
• 1 medium onion, chopped
• 4 boiled eggs, sliced
• 3 small cans of Veg-All, drained
• 2 cans of Cream of Chicken soup
• 1 can of Cream of Celery soup
• ½ cup of your chicken broth

Crust:

• 1 cup of sweet milk
• 1 cup of mayonnaise
• 1 cup of self-rising flour
• Note: It is easier to mix the mayo and flour before adding the milk!

Directions:

1. Mix the chicken, onion, veggies, broth and soups together in a large bowl.
2. In a lightly greased 9×13 inch baking dish, pour ½ of this mixture.
3. For a second layer, add the sliced eggs, then add the remaining mixture.
4. Mix your ingredients for your crust and pour over the top. I usually take my spoon or spatula and slightly run it along the edges of the dish.
5. Bake at 350◦ for 1 to 1½ hours or until the crust is golden brown.

Serve with vienna sausages and Piggly Wiggly brand ginger ale. Enjoy!