3 c. diced cooked chicken
1 pkg. (10 oz.) frozen mixed vegetables
1 can (10 3/4 oz.) cream of celery soup, undiluted
1 c. chicken broth
1/4 tsp. pepper
1 c. Martha White self-rising flour
1 c. milk
1/2 c. (1 stick) butter, melted

Preheat oven to 400 degrees F. Grease a shallow 2 quart baking dish. Place chicken and vegetables in baking dish. Stir together soup, chicken broth and pepper; pour over chicken mixture. Combine flour, milk and butter; stir until smooth. Pour over mixture in baking dish. Bake 40 to 45 minutes or until lightly browned. Let cool 10 minutes.

4 to 6 servings

Note: If using Martha White All-Purpose Flour, add 1 1/2 tsp. baking powder and 1/2 tsp. salt to the flour.