4 chicken breast, may use turkey also
1 lg. can mixed vegetables, drained
1 can cream of celery soup
1 can cream of chicken soup

Boil chicken until tender; keep broth. Mix soups and 1 1/2 cans of chicken broth, heat until mixed. Chop chicken and line a casserole dish. Pour soup mixture over chicken. Then spread vegetables on top.

CRUST:

1 1/2 c. self rising flour
1 c. milk
1 stick butter, melted
1/4 tsp. black pepper

Mix and pour over top of casserole. Batter will be slightly thick. Do not have to cover all the way to edges. Bake at 325 degrees for 45 minutes or until brown.