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Categories:Viewed: 54 - Published at: 9 years ago
Ingredients
- 1 large fryer, stewed and deboned
- 3 boiled eggs
- 1 small can peas and carrots, drained
- 1 can cream of chicken soup
- 1 3/4 c. chicken broth
- 1 c. self-rising flour
- 1 stick oleo, melted
- 1 c. buttermilk
- 1 medium onion, chopped (onion optional)
Method
- Line bottom of 13 x 9-inch dish with chicken.
- Slice eggs over chicken and add peas and carrots.
- Mix soup with broth and bring to a boil.
- Pour over chicken mixture.
- Add onion if desired. Mix flour, oleo and buttermilk. Pour over chicken mixture.
- Bake at 350° for 30 minutes and then bake at 450° for 20 minutes. (Suitable for freezing.)
