1 chicken, boiled, deboned
3 eggs, boiled
1 1/2 c. chicken broth
1 can cream of chicken soup
1 c. self rising flour
1 stick butter
1 c. milk

Butter a large casserole dish. Put in a layer of chicken, followed by a layer of sliced eggs. Mix the broth and chicken soup; pour over the chicken and eggs. Mix butter and flour well, then add milk. Pour over chicken and soup. Cook 1 1/2 hours at 325 degrees.