4 chicken breasts
1 stick butter, melted
1 tsp. salt
1/2 tsp. pepper
1 c. all purpose flour
1 c. milk
1 1/4 c. chicken broth
1 can cream of celery soup (or cream of chicken soup)

Cook chicken; remove bone and skin. Cut up chicken and place in baking dish. Mix chicken broth, soup, and pepper in sauce pan, heating and stirring until smooth. Pour mixture over cut up chicken. Mix flour and milk and add butter. Pour over chicken broth mixture. Bake at 425 degrees for 30 minutes until crust is brown.