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.

Ingredients

• 3 cups cubed cooked chicken or turkey
• 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

Directions

1. 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.
2. 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.