1 whole chicken
1 (1 lb.) pkg. frozen vegetables
1 cup milk
1 can cream of chicken soup
1 cup milk
1 cup Bisquick mix
1/2 cup (1 stick) butter, melted

Cook chicken in water until done. Tear into bite size pieces. Grease 9x13-inch casserole dish. Place chicken in casserole dish. Rinse frozen vegetables with hot water and drain. Pour over chicken. In a small bowl, combine milk, and cream of chicken soup. Pour over vegetables. Combine milk, Bisquick mix and butter. Pour slowly over top of casserole. Bake at 350°F for 1 hour.

Serves 10.