1 chicken
3-4 stalks celery
1-2 carrots, whole
1-2 onions, quartered
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can chicken stock
1-2 (16 oz.) pkg. frozen mixed vegetables
1 stick melted butter
1 c. milk
1 c. flour

Cook chicken with celery, carrots and onions in enough water to cover until tender. Remove skin and bones from chicken and cut into pieces. Strain stock. Mix soups and stock. Add chicken and slightly cooked frozen vegetables. Salt and pepper may be added but not necessary.

Place mixture in 13 x 9 x 2 inch casserole sprayed with non-fat oil. Top with crust made with butter, milk and flour mixed together.

Bake at 350°F approximately 1 hour. Leftover chicken stock may be used in rice or soups.