You may also like
Categories:
chicken cream of chicken soup salt buttermilk chicken broth flour black pepper margarine mixed vegetables
Viewed: 14 - Published at: 2 years agoIngredients
- 1 (3 lb) chicken
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 teaspoon salt
- 1 cup buttermilk
- 2 cups reserved chicken broth
- 1 cup self-rising flour
- 1/2 teaspoon black pepper
- 1/2 cup margarine, melted
- 1 (16 ounce) can veg-all mixed vegetables
Method
- Boil chicken until tender. Debone and cut into small pieces. Reserve 2 cups of broth. Put chicken in a 9x13 pan. In saucepan, bring 2 cups broth and 10 1/2 can cream of chicken soup to a boil. Drain 16 ounce can of veg-all vegatables and pour over chicken. Pour broth mixture over vegetables. In a bowl combine flour, salt, pepper, buttermilk and margarine. Mix thoroughly with spoon to form batter. Spread batter on top. Bake at 425 for 30 minutes.
- For OAMC: Bake as directed above, then wrap, seal and label. Note: You may want to make slightly saucier if you want it creamier from the freezer.
