4 chicken breasts boiled until tender, cut into small pieces
2 (15-ounce) cans Veg-all
2 (10¾-ounce) cans cream of chicken soup
1 cup flour
1 cup milk
½ cup butter

Coat a 9-x13-inch baking dish with non-stick spray. Put all ingredients except butter directly in casserole dish and combine. Dot mixture with butter. Bake 20 to 25 minutes at 350 F until golden brown and bubbly.