3 to 4 lbs. chicken
2 sm. mixed vegetables
1 lg. onion
Salt and pepper
2 cans cream chicken soup
2 c. self-rising flour
2 c. milk
2 c. potatoes

Boil chicken with onion, salt and pepper.

Cool and take off bones and cut into small bite size pieces.

Cut potatoes into 1/2 inch cubes and cook with mixed vegetables.

Layer chicken, then vegetables mixture, pour cream of chicken soup and 2 cans of chicken broth over layers.

Combine milk and self rising flour together, pour over top.

Bake at 375°F in a 3-quart (13x9x2-inch) casserole dish for 1 1/2 hours or until crust is brown.