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1 can cream of celery soup 1 can cream of chicken soup 14 oz. chicken broth 3 c. chopped cooked chicken 1 can drained Veg-All (may use English peas or other mixed vegetables) Warm first three ingredients in saucepan. Place chicken and vegetables in 9 x 13-inch pan. Spread warmed soup mixture over chicken and vegetables. Mix crust ingredients and pour over all. Bake at 350 degrees for 50 minutes. Crust: 1 stick margarine 1 c. self-rising flour 1 c. buttermilk 1 tsp. black pepper Melt margarine; add remaining ingredients. 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. |