1/2 cup butter 1 stick
1 cup small onion chopped
2 ribs celery chopped
3 cups cooked shredded
chicken
1 cup Self-Rising
Flour
1 cup milk 2% or
higher
2 cups chicken broth
1 10.75 oz can cream
of chicken soup undiluted
salt and pepper to
taste
Preheat oven to 350F
degrees.
Spray a 9 x 13 baking
dish with nonstick cooking spray.
In a small skillet
over medium heat, melt the butter and add chopped onion and celery.
Cook for about 8-10
minutes (until veggies are soft).
Pour the butter and
veggie mixture into your prepared baking dish.
Add the chicken in a
layer on top of the vegetables.
In a small bowl,
combine self-rising flour with milk.
Pour this mixture over
chicken (do not stir mixture).
In another small bowl
combine the chicken broth with the cream of chicken soup.
Season this with a bit
of salt & pepper (optional).
Pour this mixture over
the chicken.
Do not mix the layers.
Then bake for about
40-45 minutes or until the casserole is set.
Comment: This is one of the best recipes I've found in a long time! The only changes I made was to use rotisserie chicken that was garlic seasoned and I used only 1 cup of chicken broth instead of 2 which turned out perfect. This is moist, tender, but mostly simply delicious. This will be a dish I make quite often. P.S. - add a small can of drained English peas or peas and carrots before adding the chicken layer for a chicken pot pie!
Comment: This is one of the best recipes I've found in a long time! The only changes I made was to use rotisserie chicken that was garlic seasoned and I used only 1 cup of chicken broth instead of 2 which turned out perfect. This is moist, tender, but mostly simply delicious. This will be a dish I make quite often. P.S. - add a small can of drained English peas or peas and carrots before adding the chicken layer for a chicken pot pie!
