1 chicken, boiled and deboned -- see notes
3 eggs, hard-boiled -- sliced
1 1/2 cups chicken broth
1 can cream of chicken soup
1 cup self-rising flour
1 stick butter
1 cup milk

Butter a large casserole dish. Put in a layer of chicken, followed by a layer of sliced eggs. Mix the broth and chicken soup and pour entire mixture over the chicken and eggs.

Mix butter and flour well, then mix with milk. Pour this mixture over the chicken, eggs and soup.

Cook in a 350 degree oven for about 1 1/2 hours.

Stacy's Notes - I usually use 2-3 bone-in chicken breasts instead of the whole chicken. This is total comfort food for Tim and I - we could eat the entire thing at one sitting with ease. Yummmmmmy!