4 large skinned chicken breasts
1 can cream of chicken soup or cream of celery soup
3 c. chicken broth
1 1/2 c. milk
1 1/2 c. self-rising flour
1 1/2 sticks melted butter

Cook chicken; save broth. Cool chicken; cut up and put in baking dish. Mix soup and broth; pour over chicken. Mix flour with butter until crumbly; add milk. Pour over chicken and bake at 375°F for about 30 minutes or until crust is golden brown.

Note: If using Pampered Chef stoneware, bake at 400°F.