1 chicken, cooked and deboned (or approx. 3 boneless skinless chicken breasts)
1 can cream of chicken soup
2 cups chicken broth
1 (16 oz.) can mixed vegetables, drained
salt and pepper to taste
1 stick margarine, melted
1 cup Self- Rising Flour
1 cup buttermilk
Place cooked, shredded chicken in greased 13" X 9" X 2" dish.
Combine soup and broth; bring to a boil and pour over chicken.
Pour can of mixed vegetables over this. Salt and pepper to taste.
Spoon over chicken mixture.
Bake at 425 degrees approximately 30 minutes or until topping is golden brown.