| |
| 6 |
|
boneless skinless chicken breasts |
|
| 1 |
|
can peas and carrots |
|
| 1 can |
|
celery |
|
| 1 can |
|
cream of chicken soup |
|
| 2 1/2 cups |
|
roasted garlic flavored chicken broth |
|
| 3 cup |
|
shortening (do not use butter) |
|
| 2 cup |
|
flour self-rising |
|
| 2 cup |
|
milk |
|
|
|
| |
| Brown chicken in garlic / salt and pepper. Cook chicken till brown, cut into bite size chunks while cooking. Put in large casserole dish. Pour peas and carrots over the chicken. Mix soups and broths and pour over veggies. Mix the remaining 3 ingredients together and pour over top being sure to spread evenly. |
|
| |
| Servings: 1 |
| |
| Recipe Source |
|
Author: self Source: Paula ARG Kernachan
|
| |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |