2 c. cooked, cubed chicken or turkey
1 (10 3/4 oz.) can undiluted cream of chicken soup
1 c. chicken broth (can be canned)
1 c. cubed, cooked potatoes
1 c. sliced, cooked carrots
1/4 c. cooked, chopped celery
1/4 c. cooked, chopped onions
1 sm. can green beans
1 sm. can corn (may add or substitute any other vegetable)
1 stick butter, melted
1 1/2 c. Bisquick
1 1/2 c. milk

Place chicken in bottom of deep 9 x 13 inch pan. Pour broth over chicken. Spread undiluted soups over chicken. Put desired vegetables over top of chicken. Pour melted butter over vegetables. Mix milk and Bisquick together well. Pour on vegetables. Bake in 350 degree oven for 1 hour. (Use drip pan as this does bubble over.)