Recipe by MEMAJO
I got this recipe several years ago from a church cookbook and I have made it so many times. My family loves it. It can be made up and refrigerated over night, then just pop it in the oven the next day. Serve with a salad and your meal is complete.
Top Review by TransplantedHusker
I can't believe more people haven't tried this! It's our first cold snap in Colorado - this hit the spot! I loved the tangy-ness of the buttermilk. I made the self-rising flour by using a substitution recipe on here. Used 2 8x8 pans (small family) and baked both; one will go in the freezer. Will make again and again! UPDATED: Had the frozen pan last night. Heated it up in a 350 oven for about 45 minutes (straight from freezer.) Not as creamy as the first time, but still DELISH. Going to recommend this to the OAMC board.
- 1 (3 lb) chicken
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 teaspoon salt
- 1 cup buttermilk
- 2 cups reserved chicken broth
- 1 cup self-rising flour
- 1⁄2 teaspoon black pepper
- 1⁄2 cup margarine, melted
- 1 (16 ounce) canveg-all mixed vegetables
Directions See How It's Made
- Boil chicken until tender. Debone and cut into small pieces. Reserve 2 cups of broth. Put chicken in a 9x13 pan. In saucepan, bring 2 cups broth and 10 1/2 can cream of chicken soup to a boil. Drain 16 ounce can of veg-all vegatables and pour over chicken. Pour broth mixture over vegetables. In a bowl combine flour, salt, pepper, buttermilk and margarine. Mix thoroughly with spoon to form batter. Spread batter on top. Bake at 425 for 30 minutes.
- For OAMC: Bake as directed above, then wrap, seal and label. Note: You may want to make slightly saucier if you want it creamier from the freezer.