Meat from 1 stewed chicken
1 stick butter
1 can cream of celery soup
1 can chicken broth
1 c. milk
1 c. self-rising flour

Butter 9 x 12 inch baking dish. Put chicken in bottom of dish and pour 1/2 stick melted butter over it. Mix soup with broth and pour over buttered chicken. Mix flour with milk and pour over chicken. Melt other 1/2 stick butter and pour over flour mixture. Bake at 450 degrees for 25-30 minutes until brown.

May add 1 small can (drained) English peas and carrots to chicken layer if desired.