Heat oven to 350°

3 to 4 cups cooked chicken (boiled and deboned)
1 can mixed vegetables, drained
1 small can water chestnuts
1 can cream of chicken soup
1 1/4 cup chicken broth
Salt and pepper to taste
1 cup Bisquick Mix
1 cup milk

Spread cooked and deboned chicken in the bottom of a baking dish. Spread the cans of mixed vegetables and water chestnuts over the chicken. Salt and pepper to taste. In separate bowl mix can of cream of chicken soup and chicken broth together. Pour over chicken. In another bowl mix bisquick and milk together. Pour over chicken. Bake for 45 to 50 minutes or until brown.

My grandmother used to use 4 boiled chicken breasts. I liked getting a good-sized frying chicken and using as much of it as I could. I got the chicken broth from boiling the chicken. It's better than canned chicken broth. I also used a little more broth than the recipes says, usually about 1 1/2 cups. Sometimes I added extra vegetables that I had left-over in the fridge too. I have also had this recipe where a can of garden peas and cooked noodles is substituted for the mixed vegetables and water chestnuts. It's good that way too. As you can see, this recipe can be changed easily to suit your tastes.