3-4 lb. chicken or chicken pieces
1 chicken bouillon cube
1 carrot
1 sm. onion
1 sm. can English peas, drained
1 can cream of chicken soup
1 1/2 soup cans chicken broth from cooking
Salt & pepper
1 c. self-rising flour
1 stick butter
1 c. milk

Boil chicken in water to cover seasoned with onion, carrot, chicken bouillon cube, salt and pepper. When tender, remove bones and cut into bite-sized pieces. Or microwave 3-4 chicken breasts, onion and carrots until tender and cut up as before.

Spread chicken in bottom of greased casserole dish. Add peas, carrots and onion. Mix the soup and 1 1/2 cans of broth. Pour over chicken. Add flour to melted butter slowly to avoid lumps then add milk. Spread over chicken. Bake at 375 degrees for 30-40 minutes or until chicken is bubbling and crust is browned. This can be frozen before baking. If frozen, baking time will need to be increased accordingly.

Other vegetables can be added, cooked potato cubes or 1/2 cup kernel corn or celery. Good served with rice.