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3 to 4 c. cooked chicken, shredded (rotisserie chicken works great) 2 c. chicken broth 1 (10 1/2 oz.) can cream of chicken soup 1 (10 1/2 oz.) can cream of celery soup Crust: 1 stick butter, melted 1 c. buttermilk 1 c. self-rising flour 1 tsp. black pepper Place chicken in 7 1/2 x 11-inch casserole dish. Mix broth and soups together in a medium saucepan and bring to a boil. Pour over chicken in casserole dish. Prepare crust. Crust: Melt butter; add flour, buttermilk and black pepper. Stir until smooth. Pour over chicken mixture. Bake at 450 degrees until crust is brown. Let cool for 10 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. |