3 1/2 lb. chicken, cooked and boned
1 can cream of mushroom (or chicken or celery) soup
1 c. chicken broth
1 stick butter, melted
1 c. buttermilk
1 c. self-rising flour
1 sm. bag frozen mixed vegetables (optional)

Place chicken in bottom of 2 quart casserole. Mix soup and broth. Bring to a boil; pour over chicken. Mix butter, buttermilk and flour. Pour over soup. Bake at 350 until brown. Begin checking at 30 minutes. If adding the mixed vegetables, spread the uncooked vegetables over the chicken before pouring the soup on. Proceed with recipe. Add about 10 minutes to baking time.