3 or 4 c. cubed, cooked chicken
1 (10 1/2 oz.) can cream of chicken soup
1 can chicken broth
1/2 tsp. tarragon (opt.)
1 can Veg-All, drained
2 boiled eggs, sliced (opt.)
1 1/2 c. self-rising flour
1 1/2 c. buttermilk
1/2 c. butter, melted

Place chicken in lightly greased 13"x9"x2" baking dish. Blend soup with broth and tarragon. Pour over chicken. Pour Veg-All over next. Arrange egg slices over chicken. Combine flour, buttermilk and butter; mix well. Pour evenly over chicken mixture. Bake, uncovered at 350 degrees for 1 hour or until crust rises to the top and is golden brown.