3 -5 chicken breasts
1 stalk chopped celery
1 sliced carrot
3 sprigs parsley
1 tablespoon seasoning salt
water, to cover above (3-4 cups)
1/2 cup sliced celery
1/2 cup chopped onion
1/2 cup sliced carrot
1/2 cup green peas (optional)
1/4 cup butter
1 cup self-rising flour
1 cup milk
1 (10 1/2 ounce) can cream of chicken soup
2 cups chicken broth


1  Combine the first 6 ingredients and bring to a boil. Reduce heat to simmer. Cook until chicken is done.
2  Remove from broth and cool. You will use 2 c of this broth in the preparation!
3  Remove from bones if needed.
4  Saute the vegetables, except peas in a little butter or oil, until soft.
5  Melt the 1/4 cup butter and pour into the 9×13 dish, to grease the bottom.
6  Cut or tear the chicken into pieces and place on top of the melted butter.
7  Mix flour and milk; pour over chicken.
8  Mix soup, 2 cups of the broth, the sauteed vegetables and peas (if using).
9  Pour over the top.
11  Bake at 400 degrees for 30-35 minute or until top is brown.
12  ***.
13  To make this realy fast use Rotisserie Chicken and canned Broth!(2 cups).