Scalloped Chicken


½ cup flour
1 tsp. salt
3 cups chicken broth
3 cups diced cooked chicken
4 cups toasted or dried bread cubes (½ inch)
1 can cream of celery, chicken gumbo or cream of mushroom soup

Mix flour and salt with 1 cup of chicken broth until smooth. Stir into remaining broth and soup.
Cook stirring until thickened. Mix chicken and bread cubes. Turn into buttered 9x12x2 dish. Pour
thickened broth over all and bake at 350° for 40 minutes.