1 large can Veg-All, drained
1 stick butter
1 c. self-rising flour
1 1/2 c. chicken broth
1 c. cream of celery
2 c. diced chicken
1 c. milk
1 tsp. baking powder

Mix together chicken, soup, Veg-All and broth. Put into large casserole dish. Combine flour, milk, baking powder and butter in bowl. Pour over top mixture.

Bake at 400°F for 45 minutes. Freezes well. Baking powder helps the crust be crisper. Serve with tossed salad.