This is one of those southern comfort meals that is so easy to
put together and one of my favorites.
You can vary the recipe by adding some vegetables . . .
I love adding peas.
Recipe courtesy of Trisha Yearwood
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
The Food Network
SHOW: Trisha's Southern Kitchen
EPISODE: Trisha's College Roommate Reunion
Click on the episode link to see the rest of the recipes featured on the show.
Ingredients
Directions
Preheat the oven to 425 degrees F.
Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.
In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.
SHOW: Trisha's Southern Kitchen
EPISODE: Trisha's College Roommate Reunion
Click on the episode link to see the rest of the recipes featured on the show.
Ingredients
- 3 cups cooked, shredded chicken
- 2 cups chicken broth
- One 10-ounce can cream of chicken soup
- 1 cup self-rising flour
- 1/2 teaspoon pepper
- 1/2 cup (1 stick) butter, melted
- 1 cup buttermilk, well shaken
Directions
Preheat the oven to 425 degrees F.
Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.
In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.
2 comments:
Sounds delicious Gina.
Comfort food at its best. Blessings dear. Catherine
Can't ever get enough comfort food :) Blessings to you too Catherine!
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