Mary Floyd'S Chicken Casserole - cooking recipe

Ingredients

5 chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 c. milk
1 c. flour
1 stick butter, melted
1 c. Pepperidge Farm bread crumbs

Preparation

Preheat oven to 350\u00b0.
Boil chicken until done, then debone the chicken.
Place chicken in glass casseorle dish.
Pour both soups over top of chicken.
You'll need to smooth it over the tops evenly.