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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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This delicious dish is a longtime favorite that's just right for two. Ingredients:
1 cup cubed cooked chicken |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1/2 cup frozen peas and carrot mix |
1/4 cup chopped onion |
1/4 cup chopped green pepper |
3 tablespoons chicken broth |
2 tablespoons butter, melted |
topping: |
1/3 cup king arthur unbleached self-rising flour |
1/3 cup buttermilk |
1/4 cup butter, softened |
1/8 teaspoon pepper |
refrigerated butter-flavored spray |
paprika |
Directions:
1. In a bowl, combine the first seven ingredients. Transfer into two greased 12-oz. baking dishes. For topping, in a bowl, combine the flour, buttermilk, butter and pepper (batter will be thin). Spoon evenly over each dish; spread to cover top. Spritz each casserole with butter-flavored spray; sprinkle with paprika. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is firm. Yield: 2 servings.
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