6 chicken breasts, skinned
2 cans cream of chicken soup
2 c. milk
1 1/2 sticks butter
2 c. self-rising flour
1 tsp. salt
Dash of white pepper

Cook chicken in enough water to cover until tender (approximately 30 minutes). Remove chicken, reserve water, and cube. In small saucepan combine soup and 2 cans full of chicken water. Bring to a boil. Place chicken in greased baking dish (13 x 8 x 2 inches) and cover with soup mixture. In a medium size bowl beat together remaining ingredients. Pour flour mixture over chicken. Bake at 350 degrees for 40 minutes or until topping has browned. Place cookie sheet under casserole for drippings.