4 boneless skinless chicken breasts
1/2 c. chopped celery
1/2 c. chopped onion
2 tbsp. melted reduced fat butter
1 c. self rising flour
1 c. skim milk
1 can reduced fat cream of chicken soup
salt & pepper to suit your taste

Boil chicken breasts and reserve broth. Cube chicken and mix with onion and celery. Place in a well greased 9 by 13-inch baking dish. Pour melted butter over this. Combine flour and milk. Pour over chicken. Combine 2 cups of chicken broth and 1 can cream soup. Pour over flour mixture. Lightly salt and pepper to taste.

Bake at 350°F for 45 minutes.