3 c. cubed cooked chicken
1 1/3 c. frozen mixed vegetables, thawed
1 (10 3/4 oz.) can condensed cream of celery soup
1 c. chicken broth
1/4 tsp. pepper
1 c. self-rising flour
1 c. milk
1/2 c. butter

Heat oven to 400°F. Grease shallow 2-quart casserole. Spread chicken and vegetables evenly in bottom of greased dish. In medium bowl, combine soup, broth and pepper; mix well. Pour evenly over chicken mixture. In another medium bowl, combine flour, milk and butter. Stir until smooth. Pour over chicken mixture in casserole.

Bake at 400°F for 45 to 50 minutes or until golden brown. Let stand 10 minutes before serving.