Recipe by BatonRougePhoenix
This is the very first recipe I tried from Trisha Yearwood's first cookbook. When it went in the oven, I wasn't sure it looked "right" and was nervous I had messed it up somehow, but when it came out it was DELICIOUS! When I watched her make it on her show, I was reassured about the pre-cooked appearance.
Top Review by Nadacook
I always feel less-than-gourmet when I use canned soup, but this recipe produces a very simple, comforting casserole that suggests days gone by and church suppers. When I first encountered this recipe - where, I don't remember - it suggested substituting broccoli for some of the chicken, and sprinkling a layer of cheddar cheese over the chicken/broccoli before adding the topping. I use frozen broccoli cuts - really frozen, not defrosted, so that it doesn't overcook during the baking process. I gave it 4 stars instead of 5, because of my guilt regarding the canned soup. ;-)
- 709.77 ml chicken
- 473.18 ml chicken broth
- 283.49 g cream of chicken soup
- 236.59 ml self-rising flour
- 2.46 ml pepper
- 118.29 ml butter
- 236.59 ml buttermilk
Directions See How It's Made
- Start with cooked, shredded chicken. You can either boil and shred it yourself or use canned chicken. I always have canned chicken on hand so that this recipe can be made on a whim.
- Preheat the oven to 425 degrees F.
- Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.
- Make sure the butter is melted and buttermilk well shaken before continuing.
- In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.