Chicken Pot Pie
4 chicken breasts
3 boiled eggs, sliced
1 large can vegetables, drained
1 can cream of chicken soup
1 can cream of celery soup
Topping
1 c self-rising flour
1 c milk
3/4 c mayonnaise
cut chicken into 2-inch pieces. Place chicken in bottom of large
casserole. Top with egg slices. Add vegetables. Mix soups together.
Spoon on top of vegetables. Pour on topping. Bake at 350° for
25 minutes.