1 whole fryer (chicken)
Water, to cover chicken
4 lg. carrots
2 stalks celery
1 lg. onion
1 can cream of mushroom
1 can cream of chicken
1 1/2 c. Bisquick, or use scratch biscuits
1 1/2 c. milk
1 stick melted butter

Boil chicken with diced carrots, celery and onions until tender. Remove chicken and debone. Strain out carrots, onions and celery; place in large casserole dish along with chicken pieces. Empty cans of soup into dish and mix well. Add about 1 cup of chicken stock to mixture and mix.

Mix Bisquick and milk; pour over top of casserole. Spread evenly then pour melted butter over top. Bake covered at 400 degrees for 20 minutes, then remove foil to brown top.