2 chicken breasts, whole
1 sm. onion, chopped
1 celery stalk, chopped
3 slices bread
1/2 tsp. salt
1 tbsp. flour
6 slices American cheese
Parsley
1 tbsp. butter

Stew chicken with onion, celery, parsley and salt. Cook until tender (about 1 1/2 hours). Remove bones and save broth. Toast bread, butter lightly. Place 2 slices in the bottom of 1 quart casserole dish, cutting them to fit. Lay pieces of chicken on top of the toast. Layer slices of American cheese over the chicken; set aside.

Melt 1 tablespoon butter in medium saucepan. Stir in 1 level teaspoon flour until well blended. Add 1 1/2 cups chicken broth (including the onions and celery). Cook until slightly thickened. Pour over ingredients in casserole. Crumble remaining slice of toast over top. Bake at 325 degrees for 20 to 25 minutes. Makes 4 servings.