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4 chicken breasts, cooked, skinned and boned 2 c. chicken broth 1 can cream of chicken soup 1/2 tsp. salt 1 c. buttermilk 1 c. self-rising flour 1/2 tsp. black pepper 1 stick margarine Cut chicken in small pieces. Put in a 9 x 13-inch baking dish or pan. Put broth and soup in saucepan and bring to a boil. In another bowl, combine flour, salt, pepper, buttermilk and margarine. Mix to form batter. Pour broth mixture over chicken. Spoon batter over top; drop by spoon. Bake for 25 to 30 minutes at 425 degrees or until golden brown. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |