4 chicken breasts (boneless), cut into small pieces
1 can cream of chicken soup, mixed with 1/2 can broth
1 large can Veg-All, drained
1 1/2 c. flour (self-rising)
1 1/2 c. buttermilk
1 stick butter
2 cans chicken broth

Place cooked chicken in 9 x 13 baking dish. Mix chicken soup with 1/2 can broth, then pour over chicken. Spread Veg-All over chicken and soup. Mix buttermilk, flour and butter. Pour over chicken and Veg-All. Pour 2 cups chicken broth over top of flour mixture and bake 1 hour at 350°F.