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Categories:
chicken breasts cream of chicken soup black pepper buttermilk chicken broth margarine flour salt sage
Viewed: 59 - Published at: 3 years agoIngredients
- 4 chicken breasts
- 1 can undiluted cream of chicken soup
- 1/2 tsp. black pepper
- 1 c. buttermilk
- 2 c. reserved chicken broth
- 1/2 stick margarine
- 1 c. self-rising flour
- 1 tsp. salt
- 1 tsp. sage
Method
- Cook chicken until tender. Debone. Reserve broth. Cut chicken into small pieces and place in 9 x 13-inch pan. Mix broth and soup and bring to a boil. Pour over chicken. Make a batter by combining melted margarine, salt, pepper, flour, sage and buttermilk. Spoon batter over broth and chicken mixture. Bake at 425° for 25 to 30 minutes.
