1 whole chicken or 4 chicken breast halves
1 (10 3/4 ounce) can cream of celery soup, undiluted
Salt and pepper, to taste
Simmer chicken for several hours in salted water to cover (until meat almost falls off bones - this makes it much more tender than rapid cooking). Save 1/2 cup of broth. Shred chicken and mix with soup and the 1/2 cup broth. Add pepper and more salt if needed. Heat and serve on buns.