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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Easy, basic and absolutely delicious! A recipe from an old church cookbook of my grandmother's from southern Connecticut. Note: I often make this dish vegetarian by subbing any assortment of vegetables for the chicken. It's delicious any way you make it! Ingredients:
2 lbs chicken, cooked |
2 celery ribs |
1 carrot, chopped |
1/4 cup butter or 1/4 cup margarine |
1 cup flour |
3 teaspoons baking powder |
black pepper |
1 cup milk |
1 (8 ounce) can cream of celery soup, low sodium |
1 (8 ounce) can cream of chicken soup or 1 (8 ounce) can mushroom soup, low sodium |
0.5 (8 ounce) can chicken broth |
Directions:
1. In skillet, saute celery and carrot until just tender.
2. Put cooked chicken (shredded or cubed) and vegetables in 13x7 inch pyrex dish. Melt butter/margarine and pour over chicken.
3. Sift flour with baking powder and pepper. Blend in milk until smooth.
4. Spread flour mix over chicken the best you can.
5. In saucepan, heat the two soups to a boil and add broth. Mix well and pour soup over the chicken.
6. Bake at 425 degrees for 15 minutes, then lower the heat to 350 degrees and continue cooking for 45 minutes.
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