4 chicken breasts cooked, deboned
2 c. broth from cooked chicken
1 can cream of celery soup
1 c. self-rising flour
1 c. buttermilk
1 stick butter

Place deboned cut up chicken (bite size pieces) in bottom of baking dish and season. Heat soup and broth together and pour over chicken.

Mix flour, melted butter (butter) and buttermilk until smooth; spread over top of chicken. Bake at 350 degrees 45-60 minutes.