4 chicken breasts
1 lg. can mixed vegetables
1 can cream of celery soup
1 can cream of chicken soup

Boil chicken breast until tender. Keep broth. Drain can of vegetables and mix with cream of celery soup, cream of chicken soup and 1 1/2 soup cans of chicken broth. Mix together in bowl. Chop chicken and line casserole dish. Pour vegetables over chicken.

CRUST:

1 1/2 c. self-rising flour
1 c. milk
1 stick melted butter
1/4 tsp. black pepper

Mix flour, pepper, butter and milk. Pour on top of casserole. Bake at 325 degrees for 45 minutes or until golden brown.