1 whole chicken, cooked in 2 qts. water
1 can cream of celery soup
1 c. chicken broth - from cooked chicken
1 c. milk
1 c. flour
1 stick butter

Cook chicken in 2 quarts water. When done remove chicken and let cool. Set aside cup of broth. De-bone chicken and place in 9 x 13 inch casserole dish. Combine can of cream of celery soup and 1 cup of broth. Heat over low heat until well mixed. Pour over chicken.

Melt butter in saucepan and add 1 cup of milk. Mix in 1 cup flour. Mix well. Spoon this over chicken until well coated. Bake in preheated oven at 400 degrees for 40 minutes, or until crust is golden brown. Let cool for 15 minutes.