2 c. cooked chicken
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 1/2 sticks butter, melted
1 c. milk
1 c. flour or Bisquick
1 c. carrots
1 c. peas
1 c. onion

Mix chicken and all soups (undiluted) together and place in bottom of baking dish. Then add already cooked carrots, peas, onion and 1/2 stick of butter, on top of chicken mixture. Mix together melted butter, milk and Bisquick. Blend until smooth. Pour on top of mixed vegetables. Bake at 350 degrees for 35-40 minutes. Serves 8-10 persons. This recipe freezes well.