4-6 boneless chicken breasts
1/2 stick butter
1 can cream of chicken soup
1 can chicken broth
1 c. milk
1 c. self-rising flour
1 can mixed vegetables, drained (opt.)

Layer chicken in bottom of 9"x13" pan. Sprinkle butter over top. Mix soup and broth and pour over chicken. Add vegetables (if desired). Mix flour and milk to thickness of pancake batter. Pour flour mixture over chicken. Bake for 30 to 45 minutes on 400 degrees until golden brown on top.