| |
| |
| 4 |
|
chicken breasts or 1 fryer |
|
| 1 |
|
can cream of chicken soup |
|
| 1 |
|
can cream of mushroom soup |
|
| 1/2 cup |
|
chicken broth |
|
| 3 |
|
boilded egggs, sliced |
|
| 1 |
|
can peas & carrots |
|
| 1 cup |
|
bisquick |
|
| 1 cup |
|
milk |
|
| 1 |
|
stick butter (melted) |
|
|
|
| |
| Grease 13 x 9 pan. Spread chicken in pan, add eggs, peas and carrots. Pour soup and broth mixture on top of chicken. Mix melted butter, bisquick, and milk and pour over soup mixture. Bake at 350° for 45 minutes. |
|
| |
| Servings: 1 |
| |
| Recipe Source |
|
Source: Emma Foster Collection
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|