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2 c. diced chicken
1 chopped onion
4 boiled eggs, chopped
2 cans Veg-All
2 cans cream of chicken soup
1 can cream of celery soup
1/2 c. chicken broth
1 c. milk
1 c. mayonnaise
1 c. self-rising flour

Layer chicken, onion and eggs in a 9 x 13 pan. Mix soup, vegetables
and chicken broth; pour mixture over chicken, onion and egg layers.
For the crust, mix milk, mayonnaise and flour together; spread evenly
on top. Bake at 350 degrees for 1 hour, or until crust is brown.

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