3 c. diced cooked chicken
1 (10 oz.) pkg. frozen mixed vegetables
1 (10 3/4 oz.) can cream of celery soup, undiluted
1 c. chicken broth
1/4 tsp. pepper
1 c. Martha White self-rising flour
1 c. milk
1/2 c. (1 stick) butter, melted

Preheat oven to 400 degrees. Grease a shallow 2-quart baking dish. Place chicken and vegetables in baking dish. Stir together soup, chicken broth and pepper; pour over chicken mixture.

Combine flour, milk, and butter; stir until smooth. Pour over mixture in baking dish. Bake 40-45 minutes or until lightly browned. Let cool 10 minutes. Yield: 4-6 servings.

NOTE: If using Martha White all-purpose flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to the flour.