2 cans veg-all (drain)
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of chicken soup
2 c. boiled chicken breast
1 med. onion (cook and drain)
1/2 tsp. of salt
1/2 tsp. of pepper

TOPPING:

2 c. self-rising flour
1 stick butter (softened)
1 c. buttermilk

Put and mix soups, salt, pepper, chicken and onion in large bowl. Pour in 9 x 13 inch pan. Put crust over top and try to spread across top. Bake at 425 degrees until crust is brown.