3 to 4 lbs. chicken
2 c. broth
1 can Cream of Celery soup
Salt & pepper to taste
1 stick butter (I only use 1/2 stick)
1 c. self-rising flour
1 c. sweet milk or buttermilk (buttermilk makes a much fluffier crust)

Cover chicken with water, add celery, onion or seasonings of your choice, and cook until tender. Remove chicken and cool reserving broth. Debone chicken and place in 9 x 13 inch casserole dish. Season to taste. Mix soup with broth and pour over chicken. Melt butter. Mix flour and milk to make a batter. Stir in melted butter until smooth. Pour over chicken. Do not stir! Bake at 350 degrees for 1 hour.

Variation: Add a package of mixed vegetables to the chicken and soup mixture before pouring on the batter. My kids love this dish.