- 2 lbs chicken, cooked
- 1 10 oz. can cream of chicken soup
- 1½ can of broth from cooking the chicken (15 oz)
- 3 T. butter
- 1 c. flour, sifted
- 1 c. milk
With whisk, mix together soup and broth. Put chicken in 9 x 13 inch pan, and pour soup/broth mixture over chicken, coating all sides.
With whisk, mix together flour and milk. With large spoon, gently spoon over chicken and soup mixture.
Bake at 375º uncovered for 35-40 min. until lightly browned. Sometimes I bake it for 30 minutes, then turn it on low broil for 5 minutes.
- 3 lbs chicken, cooked
- 16 oz. can cream of chicken soup
- 3 c. of broth from cooking the chicken
- 4 T. butter
- 1¼ c. flour, sifted
- 1¼ c. milk
This will fit in the same size pan and will fill it up. Increase cook time to about 45-50 min.