4 lg. chicken breasts or 6 thighs
1 pkg. frozen Veg-All or McKenzie's soup vegetables, thawed
1 can each of cream of chicken, cream of celery, chicken broth (from stewing chicken)
1 tsp. lemon juice
Pepper to taste
1/4 c. salt

Remove skins from chicken. Stew until tender; chill and remove bones. Reserve broth (1 soup can).

Cut chicken into bite sized pieces. Spray 8"x13" baking dish with Pam. Spread chicken evenly over bottom of pan and over the meat spread the thawed package of vegetables.

In medium mixing bowl, blend (with rotary beater), the two soups together with broth, lemon juice and pepper. Spread soup mixture over vegetables.

Top with:

1 c. self rising flour
1 c. milk
1/2 stick butter, melted

Mix topping well with rotary blender until smooth; don't whip. Pour topping mixture slowly over meat, vegetables and soup, covering entire surface.

Bake 1 hour at 375 degrees until crust is golden brown. Allow to stand 5 minutes before cutting.