“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.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Preheat the oven to 425 degrees F.
  3. 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.
  4. Make sure the butter is melted and buttermilk well shaken before continuing.
  5. 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.

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