1 (3 lb.) chicken, cooked and cut up
2 c. chicken broth
1 can cream of celery soup, undiluted
2 hard cooked eggs, chopped
1/4 c. melted butter
1 c. self rising flour
1 c. milk
Dash of pepper

Boil chicken. Cool; cut up into bite size pieces. Mix with the soup. Heat to boiling. Grease a 2 quart casserole. Put in the chicken and sprinkle with the chopped egg. Pour broth over all. Make a mixture of the butter, flour, pepper, and milk. Pour over the chicken mixture. Be sure not to stir. Bake at 425 degrees for 30 minutes. Serves 4.

If you add some chopped celery and onion, along with salt and pepper in water while boiling chicken is improves flavor.