The first time you make this recipe, you'll understand how it got its name. Just about as fast as you can open a couple of cans and brown a crust, it's done. It's great year-round, but it's especially suited to the winter months because it comes out of the oven hearty and steaming hot.
1 can (15 ounces) mixed vegetables, drained or 2 cups frozen mixed vegetables, thawed
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/4 cup chopped onion
2 tablespoons all-purpose flour
2 cups chicken broth
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 cup self-rising flour
1/2 teaspoon pepper or lemon-pepper seasoning
1 cup buttermilk
1/2 cup butter, melted
In a saucepan, combine chicken, vegetables, soup, onion and flour. Stir in the broth, rosemary and pepper; bring to a boil over medium heat, stirring occasionally. Boil for 1 minute. Pour into an ungreased shallow 2-1/2-qt. baking dish.
For topping, combine the flour and pepper in a bowl. Stir in buttermilk and butter just until moistened. Spoon over chicken mixture. Bake at 425° for 25 minutes or until golden brown.