1 chicken, boiled
3 c. chicken broth
2 cans cream of chicken soup
1 lg. can Veg-All, drained
1 sm. can whole kernel corn, drained

Mix broth and soup together; salt and pepper to taste. Add Veg-All and corn; stir with chicken. Put in 9 x 13 pan.

Mix 1 1/2 cups self-rising flour, 1 1/2 cups milk, 3/4 cup melted butter, and 1 1/2 teaspoons baking powder. Mix well; pour over mixture. Bake approximately 45 minutes at 425 degrees or until golden brown.