You can make this dish even better if you boil your own chicken (a 5-lb chicken should yield enough chicken for this recipe), and then remove the meat from the bones. Just put your chicken in a large stock pot and cover with water and add a little salt. Cooking your own chicken this way can be far more economical than buying chicken pieces and cooking them, or purchasing pre-cooked rotisserie chicken.

Reserve the broth created in this manner to use in place of the chicken broth called for in the recipe. See the Quick Tip for some seasonings you could add to the broth/soup mixture to make this dish even more flavorful.

 

INGREDIENTS

3-4 cups cooked chicken, cut into bite sized pieces (use rotisserie chicken if desired)
4 tablespoons butter
1 cup milk
1 cup all-purpose flour
1¼ teaspoons baking powder
¼ teaspoon salt
2 cups chicken broth
1 (10.75 oz.) can cream of chicken soup

 

INSTRUCTIONS

Preheat oven to 400 degrees F. Place butter in 9×13-inch baking dish and place in oven while it’s preheating. Once butter is melted, you can remove the pan to continue with the recipe, or let it cook a little to brown it and add an extra dimension of flavor. Be sure to watch it if you decide to let it brown because it can go from nutty to burnt pretty quickly.

Remove pan from the oven and sprinkle prepared chicken over the top of the butter. In a medium bowl, whisk together milk, flour, baking powder and salt. Pour over the chicken, but do not stir. In same bowl, after scraping out as much flour mixture as possible, whisk together chicken broth and cream of chicken soup. Pour that over top of casserole; do not stir.

Bake uncovered for 35-45 minutes. When done, the top will be beautifully browned and bubbly around the edges.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  You can make this a more complete meal by adding a package of frozen mixed veggies, scattered over the chicken pieces in your baking dish.

Recipe and image courtesy of Veronica at Veronica’s Cornucopia