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2 lb. chicken (thighs work best)
1 c. all-purpose flour
1 c. milk
2 Tbsp. unsalted butter, melted
1 (10.5 oz.) can cream chicken soup
1/4 tsp. salt
1/2 tsp. pepper
2 c. chicken broth

Place chicken in pot and cover with water. Cover and cook over
medium heat for 1 hour. Remove chicken from pot; save broth and let
cool. Shred the chicken and place in bottom of 11 x 7 baking dish.
Whisk together flour, milk and butter; pour over chicken. Whisk
together broth, soup, salt and pepper. Pour over casserole. DO NOT
STIR. Bake at 350 degrees for 45 to 50 minutes. Let sit 10 to 15 minutes
before serving.

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