Chicken and hard-boiled eggs are blanketed with a sauce of creamed soup and buttermilk for a smooth, comforting casserole.
INGREDIENTS (for 5 servings):
- 1 (3 pound) chicken - cooked, deboned and cut into bite size pieces
- 2 hard-cooked eggs
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 1/4 cups chicken broth
- 1 cup self-rising flour
- 1 cup buttermilk
- 1/2 cup butter, melted
PREPARATION:
Preheat oven to 375 degrees F (190 degrees C).
Place prepared chicken in the bottom of a 9x13 inch casserole dish. Cover the chicken with sliced eggs.
Bring soup and broth to a boil and pour over the chicken and eggs.
In a bowl, combine the flour, buttermilk and melted butter. Mix and pour over the chicken. Bake in the preheated oven for 45 minutes.