2 lbs. of chicken ( I use all thighs, my preference)
1 C. all-purpose flour
1 C. milk
2 T. unsalted butter, melted
1 10.5 oz. can cream of chicken soup
2 C. chicken broth (I use the water my chicken cooked in)
1/4 tsp. salt
1/2 tsp. black pepper
Place the chicken in a pot and cover it with water. Cover and cook over medium heat for 1 hour.
Remove chicken from pot, save the water, and let cool. Shred the chicken and placed it in the bottom of an 11×7 baking dish.
Whisk together the flour, milk, and butter, and pour over the chicken.
Whisk together the broth, soup, salt, and pepper, pour over the casserole, and DO NOT STIR.
Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.