I love this recipe! It's great to warm up your family as the weather turns chilly this fall and winter! ~Kari BoyerFilling
4-6 breasts chicken breasts, baked and chopped ***
3 chicken bouillon cubes
1 onion, chopped
2-3 stalks celery
4-6 potatoes peeled and diced
3-4 carrots, peeled and sliced
1 (10oz.) pkg. frozen peas or 1 can
1 (10oz.) pkg. frozen corn
1 can cream of chicken soup (I like to use Campbell's Healthy Request- it is lower in fat and sodium)
4-6 breasts chicken breasts, baked and chopped ***
3 chicken bouillon cubes
1 onion, chopped
2-3 stalks celery
4-6 potatoes peeled and diced
3-4 carrots, peeled and sliced
1 (10oz.) pkg. frozen peas or 1 can
1 (10oz.) pkg. frozen corn
1 can cream of chicken soup (I like to use Campbell's Healthy Request- it is lower in fat and sodium)
Crust:
1 stick marg.
1 1/2 c. flour
1 tsp. salt
3 tsp. baking powder
1 1/2 c. buttermilk (or milk)
-Cook veggies until tender in boiling water plus 3 chicken bouillon cubes.Drain veggies, reserving 1 1/4 cup of the "broth". Place prepared chicken in bottom of 9 x 13 baking dish, greased with cooking spray. Sprinkle with pepper. Place the drained veggies on top- sprinkle with salt.
Mix 1 1/4 reserved "broth" with 1 can of cream of chicken soup. Pour over veggies. Pour crust batter over all. Place baking dish on cookie sheet, as it sometimes bubbles over slightly.
Bake at 400 until lightly browned and done in the center.
** *When baking the chicken breasts, cut into thirds, then add to greased baking dish. Sprinkle with garlic powder, onion powder, basil, salt, pepper to taste. Add 1 or 2 bay leaves for flavor. Add about 1/4 cup water. Bake at 400 for 30-40 minutes, or until done. Allow to cool and then shred or chop.
1 stick marg.
1 1/2 c. flour
1 tsp. salt
3 tsp. baking powder
1 1/2 c. buttermilk (or milk)
-Cook veggies until tender in boiling water plus 3 chicken bouillon cubes.Drain veggies, reserving 1 1/4 cup of the "broth". Place prepared chicken in bottom of 9 x 13 baking dish, greased with cooking spray. Sprinkle with pepper. Place the drained veggies on top- sprinkle with salt.
Mix 1 1/4 reserved "broth" with 1 can of cream of chicken soup. Pour over veggies. Pour crust batter over all. Place baking dish on cookie sheet, as it sometimes bubbles over slightly.
Bake at 400 until lightly browned and done in the center.
** *When baking the chicken breasts, cut into thirds, then add to greased baking dish. Sprinkle with garlic powder, onion powder, basil, salt, pepper to taste. Add 1 or 2 bay leaves for flavor. Add about 1/4 cup water. Bake at 400 for 30-40 minutes, or until done. Allow to cool and then shred or chop.
1 comment:
Thanks for this yummy recipe! I made it last night for the first time, but I had to use a size bigger pan than the 9x13. I think it's because I added more of each veggie than the recipe called for, but all 7 of us loved it, including our 1 year old who had thirds! Thanks again!
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