Yield: 6 servings
|2 \N||Whole chicken breasts|
|1½ cup||Chicken broth|
|1 can||Cream of chicken soup|
|1 tablespoon||Chicken bouillon granules|
|8½ ounce||Canned peas, drained (1 can)|
|1 cup||Cooked carrot slices|
|1 cup||Self-rising flour|
|1 \N||Stick margarine, melted|
Cook the chicken breasts and remove the meat from the bones. Cut into bite-sized pieces and place in the bottom of an oblong casserole dish.
Combine the broth, chicken soup and bouillon; heat. Pour over the chicken. Add the peas and carrots TOPPING: Mix the ingredients and pour over the chicken mixture.
Bake in a 400 F oven for 40 minutes or until the top is golden.
Pam Greenstein [Double - ly Delicious; Columbia Mothers of Twins Club] Posted by Fred Peters.