1 whole chicken, boiled & deboned
2 cans Veg-All, drained
2 cans cream of chicken soup
2 cans cream of celery soup

BREAD TOPPING:

1 c. self-rising flour
1 c. milk
1 stick melted butter

Mix all soups together. Add Veg-All and chicken. Pour in 9 x 12 inch casserole dish. Mix bread topping ingredients together and pour on top. You can use pie crust for topping instead of bread topping. Bake at 350 degrees until topping turns golden brown.