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“Easy, basic and absolutely delicious! A recipe from an old church cookbook of my grandmother's from southern Connecticut. Note: I often make this dish vegetarian by subbing any assortment of vegetables for the chicken. It's delicious any way you make it!”
READY IN:
1hr 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In skillet, saute celery and carrot until just tender.
  2. Put cooked chicken (shredded or cubed) and vegetables in 13x7 inch pyrex dish. Melt butter/margarine and pour over chicken.
  3. Sift flour with baking powder and pepper. Blend in milk until smooth.
  4. Spread flour mix over chicken the best you can.
  5. In saucepan, heat the two soups to a boil and add broth. Mix well and pour soup over the chicken.
  6. Bake at 425 degrees for 15 minutes, then lower the heat to 350 degrees and continue cooking for 45 minutes.

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