4 cups of shredded chicken
\n1 can undiluted cream of mushroom or cream of celery soup
\n2 cups of reserved chicken broth
\n1\/2 tsp of black pepper
\n1 cup buttermilk
\n1 stick of melted margarine
\n1 cup of self rising flour
\n1 tsp of salt<\/p>\n
Place chicken in 13×9 pan, in a saucepan, mix and bring to a boil the chicken broth and soup. Pour this over the chicken. Mix in a bowl, margarine, pepper, salt, flour and buttermilk, to form batter. Spoon batter over top and bake at 425* for 25-30 minutes.<\/p>\n
I have frozen the chicken and broth portion so I unthaw, mix up the top and bake.<\/p>\n","protected":false},"excerpt":{"rendered":"
4 cups of shredded chicken 1 can undiluted cream of mushroom or cream of celery soup 2 cups of reserved chicken broth 1\/2 tsp of black pepper 1 cup buttermilk 1 stick of melted margarine 1 cup of self rising … Continue reading