2 cream of chicken soups
pkg. of frozen vegetables
2 c. chicken broth
1 1/2 lb. cooked and shredded chicken
1 c. buttermilk
1 c. self-rising flour
1 stick melted butter
Spread shredded chicken on bottom of 9 x 13 dish. Bring soup and
broth to a boil; pour over chicken. Pour vegetables over sauce and
chicken. Combine crust ingredients; pour over dish. Cook at 450 degrees
for 30 minutes.
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