Directions:
- Boil chicken with just enough water to cover, about 3-4 quarts. Add salt, pepper, thyme, mustard and onion with cloves to water. Cook until meat falls off the bone, about 30 minutes.
- Take the chicken out of the water. DO NOT get rid of the broth!!!! Let the chicken cool then pull the meat off the bone.
- Mix together 2 cups of the chicken broth and cream of celery soup. Place in a 9x13 inch glass baking dish. Mix in chicken.
- Mix together the buttermilk, flour and melted butter. Spread over the chicken mixture.
- Bake at 350 for about an hour, until golden brown and bubbly,
- Make the night before or even freeze to use later. Bring to room temperature before cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4689.63 Kcal (19635 kJ) | ||
| Calories from fat | 2874.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 319.33g | 491% | |
|---|---|---|---|
| Cholesterol | 1379.8mg | 460% | |
| Sodium | 6123.59mg | 255% | |
| Potassium | 3543.99mg | 75% | |
| Total Carbs | 208.97g | 70% | |
| Sugars | 34.64g | 139% | |
| Dietary Fiber | 15.6g | 62% | |
| Protein | 226.23g | 452% | |
| Vitamin C | 54.9mg | 91% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 23mg | 128% | |
| Calcium | 1392.4mg | 139% | |
| Amount Per 100 g | |||
| Calories | 194.6 Kcal (815 kJ) | ||
| Calories from fat | 119.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.25g | 491% | |
|---|---|---|---|
| Cholesterol | 57.26mg | 460% | |
| Sodium | 254.1mg | 255% | |
| Potassium | 147.06mg | 75% | |
| Total Carbs | 8.67g | 70% | |
| Sugars | 1.44g | 139% | |
| Dietary Fiber | 0.65g | 62% | |
| Protein | 9.39g | 452% | |
| Vitamin C | 2.3mg | 91% | |
| Vitamin A | 0.1mg | 57% | |
| Iron | 1mg | 128% | |
| Calcium | 57.8mg | 139% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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