1 fryer, cooked and deboned
1 can cream of celery soup
1 c. chicken stock
1 stick butter, melted
1/2 tsp. salt
Pepper to taste
1 c. flour
2 tsp. baking powder
1 c. milk

Combine dry ingredients. Stir milk, soup, butter, chicken stock, and add to dry ingredients slowly. Pour over chicken. Bake at 425 degrees for 30 minutes.