1 chicken, cooked and deboned
Broth from chicken - 1 to 1 1/2 c.
1 c. self-rising flour
3/4 c. milk
1 stick butter, melted
1 can cream of celery or mushroom soup
3 boiled eggs
1 can English peas or 1 can carrots (optional)

Place chicken in a 9 x 13 inch casserole dish. Add broth, soup, eggs, vegetables. Mix flour, milk and butter. Spread mixture over top of chicken. Cook until browned at 350 degrees.