(Martha White)
3 cups cubed cooked chicken (about 2-3 chicken breasts boiled, then cut into cubes/chunks)
2 cups frozen mixed vegetables
1 (10 ¾ ounces) can condensed cream of celery soup
1 cup chicken broth
¼ teaspoon pepper
1 cup Self-Rising Flour
1 cup milk
½ cup butter, melted
Heat oven to 400˚. Grease shallow 2-quart casserole. Spread chicken & vegetables evenly in bottom of greased dish. In medium bowl, combine soup, broth, and pepper; mix well. Pour over chicken mixture. In another medium bowl, combine flour, milk, and butter; stir until smooth. Pour over chicken mixture. Bake at 400˚ for 45-50 minutes or until golden brown. Let stand 10 minutes before serving.
