This looks so easy and SOOOO good. I’m making it later in the week.
- 3 cups cooked, shredded chicken
- 2 cups chicken broth
- One 10-ounce can cream of chicken soup
- 1 cup self-rising flour
- 1/2 teaspoon pepper
- 1/2 cup (1 stick) butter, melted
- 1 cup buttermilk, well shaken
Preheat the oven to 425 degrees F.
Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.
In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.
This sounds very good. Very comforting. I’d probably add in some veggies or maybe some diced up potatoes.
I’d add more stuff too but I thought this was so easy and such a good idea that I never would have thought of. I’d put in carrots, celery and mushrooms for sure. Maybe some peas for some green.
Great idea for the left over chicken I know I’ll have from baking that one you gave me. 🙂
This does look really good. I think I’m going to have to stop blogging and go eat breakfast this made me really hungry. :+)
This looks so good,such comfort food.Can someone please make it and bring it on over!
LOL!!! I wish.
I’m making this for supper tonight. Can’t wait!!
Are you really? That’s funny. I bought a small chicken today and I’m going to make it one day next week. But I’ll put some veggies and mushrooms in ours. Let me know if you like it.