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3 to 4 c. cooked chicken, shredded (rotisserie chicken works great)
2 c. chicken broth
1 (10 1/2 oz.) can cream of chicken soup
1 (10 1/2 oz.) can cream of celery soup

1 stick butter, melted
1 c. buttermilk
1 c. self-rising flour
1 tsp. black pepper

Place chicken in 7 1/2 x 11-inch casserole dish. Mix broth and soups
together in a medium saucepan and bring to a boil. Pour over chicken
in casserole dish. Prepare crust.

Crust: Melt butter; add flour, buttermilk and black pepper. Stir
until smooth. Pour over chicken mixture. Bake at 450 degrees until crust
is brown. Let cool for 10 minutes before serving.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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