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Chicken Casserole

2 lbs. boneless chicken, cooked & placed into 9 x 13 pan.


1 can cream of chicken soup
2 C. chicken stock (broth)
Salt and pepper the chicken.
Mix together and pour over chicken:
1 C. self rising flour
1 t. baking powder
1 C. milk
1 stick butter, melted
Bake at 425 F, for 35 min.

} Heat together, then pour over chicken

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