1 whole chicken or 3 breasts
1 can cream of chicken soup
1 1/2 c. chicken broth
1 tbsp. flour
1 med. onion, chopped
2 stalks celery, chopped
1 sm. frozen pkg. peas and carrots
3/4 stick butter
1 c. self-rising flour
1 c. milk

Cook chicken; remove from bones. Cook onion, celery, peas, and carrots in microwave. Put chicken and vegetables in a long baking dish.

Mix 1 can cream of chicken soup, 1 tablespoon flour, and 1 1/2 cups chicken broth and cook until thickened. Pour over chicken and vegetables evenly.

For Crust: Melt butter; add to flour, mixing well. Add milk and mix well. Pour over the casserole and bake at 350 degrees until crust is brown.