Boil chicken with 1/2 of an onion that has been diced and salt and pepper for added flavoring.  When fully cooked, remove from water and chop or pull chicken into pieces.  Put in the bottom of an 8x8" pan that has been sprayed with cooking spray.   Sprinkle veggies over chicken.  Add more veggies than is called for if desired.  Pour 1/2 c. broth from the water that was used to boil the chicken into a bowl and stir in 1/2 t. chicken bouillon.   Add cream of chicken soup to broth and whisk until combined.  Pour soup mixture over veggies.

Stir together 1/2 c. milk and 3/4 c. pancake mix.  Pour over top of casserole.  Melt 1/4 c. butter and pour over top of pancake mix.  Cook at 350 degrees Fahrenheit for 45-50 minutes, or until top is golden brown, veggies are tender, and filling is bubbly and hot.