Ingredients:
2 lbs. of chicken ( I use all thighs, my preference)
1 C. all-purpose flour
1 C. milk
2 T. unsalted butter, melted
1 10.5 oz. can cream of chicken soup
2 C. chicken broth (I use the water my chicken cooked in)
1/4 tsp. salt
1/2 tsp. black pepper
