2 c. cooked chicken, cut up
2 (10 1/2 oz.) cans cream of chicken soup
1 (10 1/2 oz.) can beef broth OR
1 bouillon cube in 1 c. boiling water
2 (10 oz.) pkg. frozen mixed vegetables
1/2 tsp. hot sauce (optional)
1 c. flour
2 c. milk
1/2 c. butter, melted

Place first four ingredients, mixed, in a greased 2 1/2 or 3 quart casserole. Mix together flour, milk and melted butter. Pour over chicken mixture and bake at 350 degrees for 1 hour.

For low cholesterol sauce use 1/3 cup flour, 2 tablespoons no cholesterol butter and 3 cups skim milk with salt and pepper to season. Cook, stirring until smooth and thickened. Season with 1 to 2 packets George Washington golden broth.