4 c. Boiled Chicken torn in bite size pieces
2 cans of mixed vegetables or Vegall (drained)
1 can of cream of celery soup
1 can of cream of chicken soup
1 1/2 c. self-rising flour
1 stick of margarine
1 cup of milk
In a buttered 13x9x2 inch cake pan line the bottom with chicken. Pour the cans of veggies over the chicken, pour soup of the veggies. Mix the flour, margarine, and milk together and stir well. Bake at 350 until the crust gets light brown approximately 30 to 40 minutes.
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