1 1/2 c. cooked chicken, cut into bite sized pieces
3 hard cooked eggs
1 can cream of chicken soup
1 c. self rising flour
1 c. milk
1 sm. can LeSueur peas, drained
1 3/4 c. chicken broth
1 stick butter, melted

Line bottom of 8 x 8 inch oven proof dish with chicken, slice eggs over chicken and add peas. Mix chicken soup and broth. Pour over chicken, eggs, and peas. Do not stir. Mix flour, butter and milk. Pour over chicken mixture. Again, do not stir. Bake for 30 minutes at 350 degrees then 20 minutes at 450 degrees. Makes 6 servings.