1 chicken
1 3/4 c. chicken broth
1 can cream of chicken soup
1 can (pt.) Veg-All, drained
Sliced water chestnuts, optional

Cook and de-bone chicken and cut up in small chunks. Place in bottom of casserole dish; add broth and soup, then Veg-All.

TOPPING:

1 c. self-rising flour
1 stick butter, softened
3/4 c. milk

Mix topping ingredients and pour over mixture in casserole dish. Bake at 350 degrees for one hour (check in 45 minutes).

Optional: You may wish to top flour mixture with black pepper and chopped onions before baking.