4 chicken breasts, boiled and chopped
4 boiled eggs
1 1/2 c. chicken broth
1 can cream of celery soup
1 can English peas and carrots
1 stick butter
1 c. self-rising flour
1 c. milk

Arrange chicken in bottom of baking dish. Mix broth, soup and English peas and carrots. Pour over chicken. Melt butter. Add flour and milk; mix well (batter will be thin). Pour over top; do not stir.

Bake at 350°F for 1 hour.