1 chicken, boiled, chopped
1 can cream of chicken soup
1/2 can water
1 1/2 c. self rising flour
1 1/2 c. buttermilk
1 stick butter
1 1/2 c. broth
2 eggs boiled (optional)
2 (16 oz.) cans Veg-All

Place chopped chicken in 9 x 13 inch pan. Mix soup and water and pour over chicken. Spread Veg-All over chicken and soup. Slice eggs and place on Veg-All. Mix butter, buttermilk and flour and pour over eggs and Veg-All. Pour broth over all the above; do not stir. Bake uncovered at 350 degrees 1 hour or until crust is brown.