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2 cream of chicken soups pkg. of frozen vegetables 2 c. chicken broth 1 1/2 lb. cooked and shredded chicken Crust: 1 c. buttermilk 1 c. self-rising flour 1 stick melted butter Spread shredded chicken on bottom of 9 x 13 dish. Bring soup and broth to a boil; pour over chicken. Pour vegetables over sauce and chicken. Combine crust ingredients; pour over dish. Cook at 450 degrees for 30 minutes. 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. |