1 broiler fryer chicken or 4 chicken breast halves
1 (10 3/4 oz.) cans cream of celery soup, undiluted
Salt and pepper to taste
Hamburger buns

Simmer chicken for several hours in water (salted) to cover (until meat almost falls off bones - this makes it much more tender than rapid cooking). Save 1/2 cup of broth. Shred chicken and mix with soup and broth. Add pepper and more salt if needed. Heat and serve on buns.