Ingredients
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3 -5 chicken breasts
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1 stalk chopped celery
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3 sprigs parsley
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1 tablespoon seasoning salt
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water, to cover above (3-4 cups)
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1/2 cup sliced celery
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1/2 cup chopped onion
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1/4 cup butter
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1 cup self-rising flour
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1 cup milk
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1 (10 1/2 ounce) can cream of chicken soup
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2 cups chicken broth
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1 sliced carrot
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1/2 cup sliced carrot
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1/2 cup green peas
Instructions
- Combine the first 6 ingredients and bring to a boil. Reduce heat to simmer. Cook until chicken is done.
- Remove from broth and cool. You will use 2 c of this broth in the preparation!
- Remove from bones if needed.
- Saute the vegetables, except peas in a little butter or oil, until soft.
- Melt the 1/4 cup butter and pour into the 9x13 dish, to grease the bottom.
- Cut or tear the chicken into pieces and place on top of the melted butter.
- Mix flour and milk; pour over chicken.
- Mix soup, 2 cups of the broth, the sauteed vegetables and peas (if using).
- Pour over the top.
- DO NOT STIR!
- Bake at 400 degrees for 30-35 minute or until top is brown.
- ***.
- To make this realy fast use Rotisserie Chicken and canned Broth!(2 cups).