4 chicken breasts, cooked
1 (16 oz.) can carrots, drained
1 (16 oz.) can peas, drained
4-5 med. potatoes
1 can cream of chicken soup
1 can chicken broth

TOPPING:

1 c. Bisquick or self rising flourc. milk
1 stick butter, melted

Boil chicken breasts, add salt to taste. Cook until tender (45 minutes). Slice potatoes and cook while boiling chicken. Take chicken out of chicken broth to cool. Save broth. After chicken has cooled, remove bones and skin. Cut into chunks. Mix cream of chicken soup with can of hot chicken broth. Spray 13"x9" baking dish with Pam. Layer pan with chicken, potatoes, carrots, peas and chicken soup mixture over ingredients.

Mix topping in order above and pour over casserole. Bake 45 minutes to 1 hour at 450 degrees until crust is brown.