3 lbs. chicken (I prefer breasts)
1 can cream of celery soup
1 can chicken broth
1 stick butter, melted
1 c. plain flour
3 tsp. baking powder
1 c. milk
Salt and pepper to taste

Stew chicken and remove from bone. Place in 9x13 inch pan. Salt and pepper chicken. Mix celery soup and broth and pour over chicken. Mix butter, flour, milk and baking powder together; pour over chicken mixture. Bake for 1 hour at 400 degrees or until golden brown.