1 whole chicken or chicken breasts
1 can Veg-All, drained
1 can mixed vegetables, drained
1 1/2 c. chicken broth
1 can cream of chicken soup

TOPPING:

1 stick butter, melted
1 c. self rising flour
1 c. milk

Cut up whole chicken. Put in heavy kettle with water to barely cover. Bring to boil; cover and simmer until chicken is tender, about 2 hours, for a whole chicken, less for chicken breasts. Remove chicken; strain liquid and save. Cut up chicken into bite size pieces. Add vegetables.

Mix together chicken broth and chicken soup; add to chicken. Place in a greased 9 x 13 inch casserole dish or 2 casseroles to use one now and freeze the other for later. (Freeze casserole at this point.) Combine ingredients for topping; mixture will be thin. Pour it over the top of the casserole. Bake at 350 degrees for 1 hour, until brown. (Time will be less if smaller casserole is used.)