1 c. cooked chicken
1 (16 oz.) can mixed vegetables, drained
1 c. grated Cheddar cheese
1 can cream of chicken soup, undiluted
1 c. milk
2 tbsp. butter
1/2 c. uncooked Minute rice

Mix all ingredients together and pour into unbaked crust shell.

CASSEROLE CRUST:

3/4 c. salad oil
1/3 c. milk
3/4 tsp. salt
2 1/4 c. flour

Mix all ingredients together and press about 2/3 of the dough in a 1 1/2 quart casserole baking dish. Pour chicken mixture into unbaked casserole shell. With the remaining dough, take small amounts and press out flat in the palm of your hand. Lay these pieces of dough around the top of the chicken mixture until the top is covered. Bake at 425 degrees until the crust begins to turn brown.