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Categories:Viewed: 52 - Published at: 2 years ago
Ingredients
- 3 lb. fryer
- 2 c. reserved chicken broth
- 1 can cream of chicken soup
- 1 c. self-rising flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 c. buttermilk
- 1 stick margarine, melted
- 1 large can Veg-All
Method
- Cook chicken until tender.
- Remove meat from bones and skin. Reserve broth.
- Cut chicken into small pieces.
- Drain Veg-All; place Veg-All and chicken in a 9 x 13-inch pan.
- In a saucepan, bring to boil the broth and soup; pour over chicken and Veg-All. In another bowl, combine flour, salt, pepper, buttermilk and margarine; mix thoroughly to form batter.
- Pour over chicken mixture.
- Bake at 425° for 30 minutes.
