4 boneless chicken breast
1 c. chicken broth
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 (16 oz.) can mixed vegetables
1 (16 oz.) can whole corn
1 stick butter
1 c. self-rising flour
1 c. milk

Boil chicken until done. Reserve 1 cup broth. Cut chicken into bite-sized pieces. Place chicken in 9x13 inch casserole dish.

In bowl, combine soups, broth, and vegetables. Add to chicken, mixing well.

Combine butter, flour and milk. Pour over chicken mixture. Bake at 350 degrees for 40 or 50 minutes or until bubbly and crust is brown.