1 lg. fryer (cook until tender, cut up)
1 1/2 c. chicken broth (can use 2 c.)
1 can cream of chicken soup
4 hard-boiled eggs, chopped (2)

TOPPING:

1 c. self-rising flour
1 c. milk
1 stick melted butter (3/4)

Mix broth and soup. Pour in oblong casserole. Add chopped chicken, then add boiled eggs.

Mix topping ingredients. Pour over chicken mixture. Bake at 400 degrees for 30 minutes or until brown and bubbly.