1 can cream of chicken soup
2 cans Veg-all
1 1/2 c. self rising flour
1 1/2 c. buttermilk
1 stick butter
Chicken broth
Whole chicken

Boil, cool and debone chicken, tear into pieces (reserve broth). Place chicken in 9"x13" pan. Mix in soup with 1/2 cup water. Drain Veg-all, pour over soup mixture. Mix together flour, buttermilk and butter. Pour over Veg-all. Add 2 cups chicken broth over batter. DO NOT STIR. Bake in preheated oven at 350 degrees for approximately 1 hour. Crust rises to top and is golden brown.