1 (2 1/2 to 3 lb.) chicken
1 stick of margarine
1 teaspoon of salt
1 cup of flour
1 cup of milk
1 can of cream of celery soup
1 cup of chicken broth
3 teaspoons of baking powder


Cook the chicken in water until very tender. Pull the meat from the bones and shred it with your fingers then spread evenly in the bottom of a 13 X 9 baking dish. Melt the margarine and pour it over the chicken. Sift the salt, baking powder, and flour together into a mixing bowl and blend in the milk until smooth. Spread the flour mixture evenly over the chicken. In a saucepan, blend the soup with a cup of the chicken broth and heat slowly to a boil. Pour over the flour mixture. Bake at 425ºF. for one hour, it should be lightly brown when done. Serves (8 to 10)