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2 lb. chicken (thighs work best) 1 c. all-purpose flour 1 c. milk 2 Tbsp. unsalted butter, melted 1 (10.5 oz.) can cream chicken soup 1/4 tsp. salt 1/2 tsp. pepper 2 c. chicken broth Place chicken in pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot; save broth and let cool. Shred the chicken and place in bottom of 11 x 7 baking dish. Whisk together flour, milk and butter; pour over chicken. Whisk together broth, soup, salt and pepper. Pour over casserole. DO NOT STIR. Bake at 350 degrees for 45 to 50 minutes. Let sit 10 to 15 minutes before serving. 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. |