Ingredients
The following ingredients have 5 Servings
- 1/4 cup (1/2 stick) of unsalted butter, divided
- 1 cup minced onion
- 1 rib celery, minced
- 3 cups cooked, shredded chicken
- 1 cup self-rising flour (see note)
- 1/2 teaspoon baking powder
- 3/4 cup milk
- 2 cups chicken stock/broth (low sodium is best)
- 1 (10.75 ounce) can original (Great for Cooking) condensed cream of chicken soup
Instruction
- Preheat the oven to 400 degrees F.
- Melt 1 tablespoon butter in a skillet and add remaining butter to a 9 x 13 inch baking pan. Place into oven for a few minutes to melt; remove before it browns and set aside.
- Meanwhile, sauté the onion and celery in the skillet until tender.
- Shred the chicken and spread it on top of the butter in the baking pan. Top with the sauteed vegetables.
- In a separate bowl, whisk together the milk, flour and baking powder and slowly pour that over and around the chicken, taking care not to disturb the chicken too much. Do not stir.
- Whisk together the chicken broth and the cream soup. Slowly pour that over the flour and milk mixture. Do not stir.
- Bake uncovered for about 35 to 45 minutes, or until bubbly and the top is light golden brown. Actual time may vary according to your oven, as all ovens vary.
- Let casserole rest 5-10 minutes before serving.
