Boil chicken breast for one hour. Boil eggs for 15 minutes. Let them both cool. Preheat oven to 350°F.
Tear chicken up into small chunks. Add chicken to a medium size glass pan. Chop eggs into pieces (including yellow), then add to top of the chicken. Add 3 tablespoons of English peas. Then add the can of cream of celery soup and mix together. Add salt and pepper to taste. Mix your milk and flour together; mix well for about 3 minutes. Pour over top of your dish. Chip the butter up over top of your mix.
Put dish into oven and cook for 35 to 40 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.