4 skinless chicken breasts boiled until tender, cut into small pieces
2 (15-ounce) cans mixed veggies
2 (10¾-ounce) cans cream of chicken soup
1 cup flour
1 cup milk
1/2 cup butter
1. Coat a 9-x13-inch casserole dish with non-stick spray.
2. Combine all ingredients except butter directly in casserole dish
and mix well.
3. Drizzle butter over the top and bake 20 to 30 minutes at
350 F. until golden brown and bubbly.