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Prep Time: 15 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 30 mins | Yield: 8 to 10 Servings

This recipe is a must-try! If you want the perfect dish today, then you have got to give this one a try! I have listed all the ingredients and directions so just follow them and you are good to go! Oh, man, you are so in for a treat! Have a great day, friends. Enjoy!


4-5 large chicken breasts, boneless

1 stick real butter

1 1/2 cups self-rising flour

1 1/2 cups milk

1/2 cup sour cream

3 cups chicken broth (reserve for further use)

1 can(s) cream of celery soup

1/2 teaspoon savoury (rosemary or thyme may be used)

4 tablespoons real butter

salt and pepper to taste


In the bottom of a large stockpot, add the chicken breasts, 4 tbsp of butter, salt, and pepper.


Pour in enough water to cover the chicken breasts. Turn the heat to high.

Cover the pot and allow the water to boil. Cook the chicken for about 45 minutes or until tender. Remove the chicken breasts from the pot and allow them to cool.

Use two forks to shred the chicken into small pieces.

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Add butter and allow it to melt.

Spread the melted butter into a 3-quart baking dish.

Spread the chicken pieces over the melted butter.

Add milk and flour into a mixing bowl. Whisk until well blended.

Pour the mixture over the chicken and spread it evenly.

Mix 1/2 of the chicken broth, sour cream, cream of celery soup, and savoury until well blended, then pour it over the chicken.

Place it inside the preheated oven and bake for about 40 minutes or until the top turns golden brown.

Remove from the oven and allow it to cool at room temperature.

Spread the rest of the chicken broth over. Let it rest for at least 5 minutes.

Serve and enjoy!


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