1 1/2 c. chicken broth
1 can cream of chicken soup
4 c. cooked, chopped chicken
4 hard cooked eggs, chopped, diced or sliced
1 pkg. (10 1/2 oz.) peas and carrots, thawed or 1 can (16 oz.) mixed vegetables
1 stick butter, melted
1 c. milk
1 c. flour

Mix chicken broth and soup in a 2 quart casserole dish. Add meat, eggs and vegetables. Set aside. Mix butter, milk and flour together. Lightly stir but do not beat. (Mixture will be lumpy). Pour on top of chicken mixture. Do not stir. Cook in 350 degree oven for 30 minutes or until brown. Serves 6. NOTE: Ham, turkey or beef may be substituted.