1 (2 1/2 - 3 lb.) chicken, cooked and boned (great way to use leftovers from whole, baked chicken)
1 can celery soup (cream of mushroom, cream of chicken, or whatever you want to use)
1 can peas and carrots (drained) (I used a bag of frozen green beans, peas, carrots and corn. Use whatever vegetables you want.)
Salt and pepper to taste
3/4 stick butter
1 c. chicken broth (or chicken bouillon mixed with water)
1 1/2 c. Bisquick
1 1/2 c. milk

Grease a large (fairly deep, not shallow) casserole dish with part of the butter. Put boned chicken in bottom of dish.

Mix soup with chicken broth and spread over chicken. Sprinkle drained vegetables over the soup.

Cut butter into small pieces and dot casserole.

Mix Bisquick and milk together; pour on top. Bake at 350 degrees for one hour. Serves 6 to 8 people.