Adapted from kim-thislittlelifeofmine.blogspot.com
cups of cooked chicken (I used a rotisserie chicken)
cups chicken broth
cup unsalted browned butter
tsp baking powder
cup skim milk
can Campbell's Cream of Chicken soup (I've also made with Cream of Mushroom)
Preheat oven to 400. Place butter in a 9x13 pan and put in oven while it is preheating, to melt and brown. Once butter is melted, watch for it to start turning brown. You will also probably start to smell it. It would be good to stir it a couple of times while it is browning, but I didn't (b/c I forgot all about the butter being in the oven until I started smelling it!) You can also brown the butter on the stove, which will give you more control over even browning, and prevent burning. Once the butter has browned, remove from oven - be careful, it will spatter! You will see some little brown bits from the browned butter, this is okay. Shred the chicken and spread it on top of the butter. Whisk together the milk, flour, baking powder and salt. Pour over the chicken, but do not stir. Whisk together chicken broth and cream of mushroom (or chicken) soup. Pour over the top of casserole, again, do not stir. Bake uncovered for 35 to 45 minutes. It will start to brown in spots, and look thick and bubbly.