1 fryer, cooked, boned and chunked (reserve liquid)
1 can Veg-All, mixed vegetables
1 1/2 c. chicken broth
1 can cream of chicken soup
1 stick butter, melted
1 c. self-rising flour
1 c. milk

Layer chicken and vegetables in a 9 x 13 inch pan or large casserole dish. Mix chicken broth and soup and pour over vegetables. Mix butter, flour and milk and pour over casserole. Bake at 350 degrees for 1 hour.