2 c. diced chicken, cooked
2 cans cream of celery soup
1 c. chicken broth
1/4 tsp. black pepper
1 c. self-rising flour
1 c. milk
1/2 c. butter
10 oz. frozen pkg. mixed vegetables, thawed

Mix vegetables and chicken, spread in 2 quart oblong baking dish. Stir together soup, broth and pepper. Pour over chicken and vegetables.

Melt butter, mix with flour and milk. Pour over casserole. Bake at 375 degrees for 40 minutes. Let cool for 10 minutes before serving.