4 chicken breast halves
3 hard cooked eggs, sliced
10 3/4 oz. can cream of chicken soup, undiluted
1 1/2 c. unsifted self-rising flour
1 1/2 c. evaporated milk
3/4 c. butter, melted

Stew chicken breasts until tender; remove from broth, reserving 2 1/2 cups of broth. Allow chicken to cool; remove from bones, skin and tear into bite size pieces. Spread chicken in greased, shallow 2 quart baking dish. Arrange egg slices over chicken. Combine soup and broth; pour over chicken and eggs. Thoroughly combine flour, milk, and butter and pour evenly over other ingredients. Bake in 350 degree oven for 45 minutes or until crust is golden. Makes 6 servings.