Preheat oven to 350 degrees F (175 degrees C).
In a small skillet over medium heat, sauté
Celery (2 stalks)
Butter (1 cup)
until soft, about 8 to 10 minutes. Season with
Sea Salt (to taste)
Peppercorns (to taste)
Spray a 9-inch by 13-inch by 2-inch baking dish with
Nonstick Cooking Spray (to taste)
. Place half of the sautéed vegetables in prepared baking dish and spread them out evenly.
Layer half of the
Chicken Breasts (3 cups)
over the top. Repeat these two layers: the remaining half of the sautéed vegetables, followed by the remaining half of the cooked chicken.
In a medium-sized bowl, mix the
Chicken Broth (2 cups)
Cream of Chicken Soup (1 cup)
and pour over the layered vegetables and chicken. Do not stir.
In a separate bowl, mix the
Self-Rising Flour (1 cup)
Milk (1 cup)
. Pour this over the layers - leaving some gaps, but again, do not stir.
Bake for about 40 minutes, or until casserole is set and top is lightly browned.
Serve immediately. Enjoy!