1 chicken
1 can of chicken soup
1 stick butter
2 c. broth
1 c. self-rising flour
1 c. buttermilk
1 can mixed vegetables

Boil chicken. De-skin and debone chicken. Place in bottom of greased 9 x 13 inch pan. Add mixed vegetables, drained. Combine cream of chicken soup and broth and heat until boiling. Pour over chicken. Combine butter (melted), flour and buttermilk. Spread over chicken. Bake 20 to 30 minutes at 425 degrees.