1 (2 1/2 - 3 lb.) chicken or breast, cooked & boned
1 can cream of celery soup
1 stick butter
Salt & pepper to taste
1 c. self-rising flour
1 c. buttermilk
2 c. chicken broth

Put chicken in a long pan. In a saucepan, bring to a boil soup and broth. Pour over chicken. Mix melted butter, flour and milk. Pour over the chicken. Bake at 425 degrees for 25 to 30 minutes until golden brown on top.