4 cups water
1 tbs. salt
6 hard boiled eggs
2 cups diced ham
1 cup baby lima beans
1 cup peas and carrots
1 cup nibblet white corn
1 26 oz. can cream of chicken and ham soup
1/2 cup Bisquit
1 stick melted butter
1/2 cup milk
Mix Bisquit, milk and butter. Set aside.
In a sauce pan add water and bring to a boil. Add salt and
Cook for 30 minutes. Add cream of chicken and ham soup. Simmer for 10 minutes. In an 11-13 inch pan slice eggs and layer in the bottom of
Pour vegetable mixture over eggs. Pour crust mixture over vegetables.
Bake at 350 degrees for 40 minutes or until golden brown.