3 to 4 chicken breasts, salt to taste (reserve broth)
2 boiled eggs
1 can condensed cream of chicken soup
1 1/2 c. reserved chicken broth
1 stick butter
1 c. self-rising flour
1 c. sweet milk
1/4 tsp. black pepper

Cook chicken breasts, skin, debone, and cut into bite size pieces. Place in 9 x 13 inch baking dish and put sliced eggs on top. Mix together soup and broth and pour over chicken.

In saucepan, melt butter and add milk, flour, and pepper. Mix well. Spoon or pour over chicken mixture. DO NOT STIR, as this forms the crust. Bake at 425 degrees for 25 to 30 minutes or until brown and bubbly.