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
Directions
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.
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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.