4 chicken breasts 2 C chicken broth (from cooked chicken) 1 stick of butter 2 C self-rising flour 2 C milk 1 15 oz cream of chicken 3 tsp (3 cubes) chicken bouillon salt & pepper Seasonings of your choice

Boil chicken until fully cooked and shred. Heat oven to 375. Melt butter in 13X9 casserole dish, add chicken & seasonings. In a medium bowl, mix milk & flour and pour on top of the chicken. In a small bowl, mix chicken stock, chicken bouillon & cream of chicken. Slowly pour soup mixture over the batter, careful not to mix the layers. Bake at 375 for 30-45 minutes.