4 chicken breasts
1 can cream of chicken soup
1 can peas and carrots, 16 oz.
Salt and pepper to taste

CRUST:

1 c. Bisquick
1 c. milk

Boil chicken breasts, skin and dice then place in dish first. Drain peas and carrots for next layer. Mix soups and pour over vegetables, salt and pepper. Mix Bisquick and milk. Pour over top. Bake at 350 degrees for 40-45 minutes.