Cream of chicken soup
Cream of celery soup
Cream of mushroom soup
6 chicken breasts
2 lg. can Veg-All, drained

Cook and debone 6 chicken breasts. Sprinkle chicken in bottom of 9 x 13 dish. Pour over chicken 2 large cans Veg-All drained (16 oz.). Mix all 3 cans of soup together with 1 cup chicken broth (more if needed) to thin combined soups. Salt and pepper, pour over chicken and Veg-All in casserole dish.

TOPPING:

1 c. self rising flour
1 c. milk
1 stick melted butter

Mix with whip until smooth. Pour over casserole and bake at 400 degrees until golden brown.