4 chicken breasts, cooked
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mixed vegetables, drained
1 sm. (8 oz.) can early peas, drained

FOR CRUST:

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

Grease or spray casserole. Take chicken off bone and cut in bite-sized pieces. Place chicken in casserole. Top with celery soup and continue to layer with vegetables, mushroom soup and chicken soup. Combine ingredients for crust and pour over above mixture. Bake at 375 degrees for 45 minutes or until golden brown. Makes 8 servings.