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Instructions |
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Preheat oven to 400 degrees. Melt butter and pour into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter. In a separate bowl, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Do not stir. Whisk together the chicken broth and the soup. Slowly pour over the flour and milk mixture. Do not stir. Bake uncovered for 35-45 minutes, or until top is golden brown.
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Notes- use rotisserie chicken, leftover precooked chicken or 3-5 pieces of raw chicken breasts. Poach raw chicken in the stock or broth in a medium sized sauce pan. Cook on a low simmer for 15-20 minutes or until chicken is mostly done.Remove the chicken and set aside to cool but reserve the stock.
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Optional - add drained, canned or steamed frozen veggies.Put the veggies on top of the shredded chicken.
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Serving
Suggestions |
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Leftovers reheat nicely, but this casserole does not freeze well.
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Originally Submitted
4/3/2012
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