2 chicken breasts, browned, cut into pieces/sliced
1 cup each cream of chicken soup, self-rising flour, milk
1/2 cup chicken broth
veggies, defrosted (can used 1/2 bag of frozen mix - corn, carrots, peas, green beans, lima beans, 1/2 can of black-eyed peas.)
to taste: unsalted butter or margarine
Heat oven to 350ºF.
Grease a skillet or casserole.
Brown chicken and cut into pieces or slices; place on bottom of skillet.
Mix broth and soup; pour over chicken.
Sprinkle vegetables over mixture.
Mix flour and milk, pour on top.
Place just a couple pats of butter on top.
Bake 1 hour, then raise temperature to 375ºF 15 minutes or so, until brown.
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