Scalloped Chicken - cooking recipe

Ingredients

5 c. white meat of chicken
2 c. chicken broth
1 can condensed cream of celery soup
1/2 c. condensed milk
3/4 c. flour
2 c. bread crumbs
1/2 stick butter
salt and pepper to taste

Preparation

Cook 2 pounds of chicken breasts in 2 to 3 cups of water until tender.
Remove skin and bone.
Cut into small pieces.
Heat broth, milk and celery soup.
Slowly add flour, salt and pepper.