4 chicken breasts
1 can cream of celery soup
1 can cream of chicken soup
1 lg. can mixed vegetables
1 1/2 c. self-rising flour
1 c. milk
1/4 tsp. black pepper
1 stick butter, melted

Boil chicken until tender, saving broth. Debone and chop chicken. Drain mixed vegetables and mix with celery soup, chicken soup and 1 1/2 soup cans of chicken broth.

Line casserole dish with chopped chicken. Pour vegetable mixture over the chicken.

For the crust, mix together the flour, milk, pepper and butter. Pour on top of casserole. Bake 325 degrees for 45 minutes or until golden brown.