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1 broiler-fryer chicken
1 stalk celery, cut into pieces
Salt to taste
1/2 cup melted margarine
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1 10-3/4 oz can cream of celery soup, undiluted
2 cups chicken broth from boiling chicken
1. Place chicken, celery, and salt in large pot.
2. Add enough water to nearly cover chicken; add salt to taste.
3. Cover and bring to boil; turn down to low and simmer until chicken is tender (about 30 minutes).
4. Remove chicken from pot, reserving broth.
5. When chicken cools enough to handle, remove chicken from bone and cut meat into small pieces.
6. Place chicken pieces in lightly greased 11x7x2-inch baking dish. Drizzle melted margarine over chicken.
7. Combine flour, baking powder, salt, and milk; use whisk to beat until smooth and pour over chicken.
8. Combine celery soup and chicken broth in small pot; bring to boil. Pour over chicken mixture.
9. Bake at 425 degrees until brown, about 50 minutes.
SUGGESTION: Freeze the remaining chicken broth for later use.
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