1 (3 lb.) chicken
2 hard cooked eggs, chopped
2 c. chicken broth
1 can cream of chicken, celery or potato soup (undiluted)
2 tbsp. finely chopped onion
1 tsp. celery seed (optional)
1 c. self-rising flour
1 c. milk
1/4 c. butter, melted
Dash of pepper

Cook chicken; remove meat from bone and cut into bite-size pieces. Mix broth, onion and celery seed with soup; bring to boil. Put chicken in greased 2 quart casserole dish; sprinkle with chopped eggs. Pour broth over all. For the crust, mix together butter, flour, pepper and milk. Pour over chicken mixture. Be sure not to stir. Bake at 425 degrees for 30 minutes. Yield: 6 servings.