Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

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 Nutrition

  • 1 roasting chicken (boiled & de-boned)
  • 2 (29 ounce) cansof 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
  • 14 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.