2 c. chicken, cooked
1 stick butter
1 can Veg-All, drained
1 c. self rising flour
1 c. milk
1 can cream of celery soup
2 c. chicken broth

Cook chicken and reserve 2 cups broth. Chop or shred chicken and place in bottom of baking dish. Melt butter and pour over chicken. Drain Veg-All and spread over chicken. Sift flour and mix with milk. Pour over chicken and vegies. Heat soup and broth to boiling point and pour over all.

Bake 45 minutes at 350°F. Remove from oven and let sit for 5-10 minutes to thicken.