Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hr, 5 minutes
1/2 cup butter
1 medium onion, chopped
2 medium ribs of celery, chopped
2 medium carrots, chopped
salt and pepper, to taste
3 to 4 cups cooked chicken, cubed or shredded
1 cup self-rising four
1 cup milk
1 (10.75 ounce) can condensed cream of chicken soup
2 cups chicken broth
1/2 teaspoon dried herbs, such as parsley or thyme
Preheat the oven to 350 degrees. Lightly mist a 9x13 casserole dish with nonstick cooking spray and set aside.
In a skillet over medium heat, melt the butter and add onion, celery and carrots, and cook, stirring occasionally, until tender, 8-10 minutes. Season with salt and pepper. Transfer the vegetable and butter mixture to the prepared baking dish and spread in a single layer. Top with cooked chicken.
In a small bowl, combine the self-rising flour ad milk and stir together until well-combined and smooth. Pour the mixture evenly over the chicken. DO NOT stir or mix the layers together.
In another bowl, combine the chicken soup, chicken broth, dried herbs, and salt and pepper until well combined and smooth. Pour mixture evenly over the top. DO NOT stir or mix the layers together.
Place baking dish in oven and bake for about 45 minutes, until casserole is set.
Note: Be sure to use self-rising flour. Regular all-purpose flour will not work.
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