3 to 4 chicken breasts, boiled and cut in pieces
1 stick butter
2 cans Veg-All, drained
1 can cream of chicken soup
1 can mushroom soup
1 can chicken broth
1 1/2 c. self-rising flour
3/4 c. broth
3/4 c. milk

Cook chicken. Remove from broth. Cool. Melt butter in baking dish (13 x 9). Add chicken to butter. Add 2 cans Veg-All, drained. Mix soups, flour, milk and broth together. Pour over top.

Bake at 425°F until brown.