1 to 1 1/2 lbs. boneless chicken breasts
2 c. chicken broth
1 can cream of mushroom soup
1 stick butter, melted
1/2 tsp. black pepper
1 tsp. salt
1 c. plain flour
1 c. milk

Simmer chicken 25 to 30 minutes until done. Preheat oven to 400 degrees. Chop chicken and place in bottom of oblong baking dish. Combine broth and soup in sauce; bring to a boil. Pour over chicken in dish. Combine remaining ingredients. Pour over top. Bake 25 to 30 minutes. Serve over rice.