1 fryer chicken (cooked and deboned) save broth
1 can cream of chicken soup
1 can cream of celery soup
1 (16 oz.) bag mixed vegetables (cooked and drained)

CRUST:

1 1/2 c. Bisquick
1 stick melted butter
1 c. milk

Save broth from cooked chicken. In a 9x13 pan layer in order: half of the chicken pieces and 1/2 cup of the broth, cream of celery soup, mixed vegetables, rest of chicken and another 1/2 cup broth, cream of chicken soup. Mix together crust ingredients and spoon over casserole. Bake at 425 degrees for 45 minutes or until bubbly and crust is golden brown. Note: crust mixture will be very thin and runny.