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1 can cream of celery soup
1 can cream of chicken soup
14 oz. chicken broth
3 c. chopped cooked chicken
1 can drained Veg-All (may use English peas or other mixed

Warm first three ingredients in saucepan. Place chicken and
vegetables in 9 x 13-inch pan. Spread warmed soup mixture over
chicken and vegetables. Mix crust ingredients and pour over all.
Bake at 350 degrees for 50 minutes.

1 stick margarine
1 c. self-rising flour
1 c. buttermilk
1 tsp. black pepper

Melt margarine; add remaining ingredients.

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