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.
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