Yield: 4 Servings
|1 \N||Whole chicken; (2-3 lbs), reserve 1/4 cup juice|
|2 cans||Veg-All (1 can drained)|
|1 \N||Stick butter|
|1 can||Cream of Chicken|
|1 can||Chicken Broth|
From: Tina Rogers <CAJUNT@...> Date: Sat, 27 Jul 1996 08:26:50 EDT Cook chicken, cool and debone. Place meat in bottom of baking dish and spread Veg-All over chicken. Heat butter and cream of chicken; add can of chicken broth and juice, mix well. Pour over chicken and vegetables. Mix bisquick and milk; pour over top. Bake at 425' until golden brown.
EAT-L Digest 26 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .