Chicken breasts; cut into l
1 c Cream of chicken soup (spec.
1 c Cream of celery soup
1 c Chicken broth (swanson’s 1/3
1 Margarine; melted
1 c Milk
1 Frozen peas & carrots, (defr
1 c Self-rising flour
1 ts Baking powder
Grease baking dish. Place chicken on bottom of dish.
Mix soups and broth and pour over chicken. Scatter peas and carrots over
top. Mix milk and melted margarine. Add a little bit of flour and baking
powder at a time to the milk and margarine. (Whisk smooth while adding.)
Pour over soup layer. Bake at 350 degrees for 1 hour. Crust will bake up to
top and brown. This recipe was given to me by my daughter, Lisa. It’s a
great recipe and I think you’ll enjoy it.
From
Yields
4 Servings