Submitted by:
Lisa May
Category:
Dinner
Country of Origin:
United States
Cook time:
45 minutes
Serves:
8
Ingredients:
2 pounds cooked chicken, cut into small pieces
1 10-ounce can cream of chicken soup (cream of mushroom also works)
1 12-ounce can of chicken broth
1 cup buttermilk
1 cup self-rising flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup melted margarine or butter
Steps:
1. Preheat oven to 425 degrees Fahrenheit.
2. Stew chicken and remove all bones. (If really strapped for time, using a pre-cooked chicken works too).
3. Spread chicken in a slighly greased 13" x 9" x 2" baking pan.
4. Mix soup and chicken broth together and pour evenly over chicken pieces.
5. In a separate bowl, mix melted margarine, buttermilk, and flour with salt and pepper.
6. Spoon this mixture over chicken and broth.
7. Bake for 25 to 30 minutes until warmed through and crust is done.
What makes this recipe special?
This is my "go to" recipe when the family wants comfort food and there isn't a lot of time to prepare it. Yummy and easy!
Additional notes:
This dish can be served over rice. Add a box of frozen mixed vegetables for color and to slip the kids some veggies (just thaw vegetables slightly before adding).