5 c. cooked chicken, in sm. pieces
1 (10 oz.) pkg. mixed frozen vegetables
1 can cream of chicken soup
1 c. self-rising flour
1 stick butter
1 c. milk

Simmer chicken until tender; remove meat from bones; save broth. Cut chicken into small pieces and place in 2-quart glass casserole. Cover with frozen vegetables. Mix 1 cup broth with soup and pour over chicken and vegetables.

Mix flour and butter with fork until there are small pieces. Add milk and stir until smooth as you can get it. Pour over mixture; do not stir. Bake at 375 degrees for 1 hour.