Filling:
• 2 cups chopped-cooked Miller Poultry chicken
• ½ cup chopped celery
• 1 16-oz. package frozen vegetable combination – partially thawed
• 2 10 ¾ oz cans condensed cream of chicken soup
• ¼ teaspoon pepper
• 4 oz. (1 cup) Shredded cheese

Topping:
• 1 cup milk
• 2 eggs
• 2 tablespoons butter/margarine –melted
• 1 cup flour – all-purpose
• ¼ teaspoon salt

Directions:

Preheat Oven to 425° F.

Combine all filling ingredients except cheese in 12-inch skillet. Cook over medium-high heat, stirring occasionally until mixture comes to a boil (6-8 minutes)

While filling is cooking – combine milk, eggs and butter in small mixer bowl; beat at medium speed 1 minute. Add flour and salt; continue to beat until smooth – 1 minute.

Pour hot chicken filling mixture into ungreased 13 x 9 inch baking dish. Top with cheese. Pour topping mixture over cheese carefully. Bake for 25-30 minutes or until puffed and lightly browned. Serve immediately.