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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Tips: For easier clean-up spray pan with a pan spray. Sprinkle shredded cheese of choice over top on the last 15 minutes of bake time. Boil chicken ahead of time and de-bone. Cooked chicken can be stored in refrigerator for 3 to 4 days. Or it can be frozen for 4 months. Ingredients:
1 roasting chicken (boiled & de-boned) |
2 (29 ounce) cans of large cut vegetables, drained |
1 (7 ounce) can sliced mushrooms (optional) |
1 cup chicken broth |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cream of chicken soup |
1 onion, chopped |
1/4 cup melted margarine |
1 cup self rising flour |
1 cup milk |
Directions:
1. Combine de-boned chicken, vegetables and mushrooms into a large cake pan.
2. In a mixing bowl mix together broth, soups, and chopped onion till well incorporated.
3. Pour over chicken and vegetable mixture. Stir till well incorporated.
4. In a separate mixing bowl combine melted margarine, flour and milk till lumps are gone. Pour evenly over chicken and vegetable mixture till top is covered.
5. Bake at 350°F for 1 hour or until top is golden brown.
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