1 chicken, simmered in salted water until tender, then deboned
1 1/2 c. chicken broth
1 can cream of chicken soup (undiluted)

Cut up chicken and put in casserole (9 x 13). Combine soup and broth and pour over chicken.

Topping:

1 c. plain flour
2 tsp. baking powder
1 tsp. salt
1 c. milk
1 stick butter, melted

Mix dry ingredients with milk and melted butter. Pour over chicken.

Bake 35 to 40 minutes, until brown, at 425°F.