1 whole chicken, cooked in 2 qt. water
1 can cream of celery soup
1 c. chicken broth from chicken
1 c. milk
1 c. self-rising flour
1 stick butter

Cook chicken in water. When done, remove chicken and let cool. Set aside 1 cup of the broth. Debone chicken and place in 9x13 inch casserole dish. Combine one of cream of celery soup and 1 cup broth. Heat over low heat until well mixed. Pour over chicken.

Melt butter in saucepan and add 1 cup milk; buttermilk may be used instead. Stir in flour and mix well. Spoon this over chicken until well coated. Bake in preheated oven at 400 degrees for 40 minutes or until crust is golden brown. Let cool for 15 minutes.

NOTE: Cream of mushroom soup may be substituted for cream of celery, and you may add vegetables BEFORE baking.