2 Whole chicken breasts 1 c Cooked carrot slices
1 1/2 c Chicken broth TOPPING:
1 cn Cream of chicken soup 1 c Self-rising flour
1 tb Chicken bouillon granules 1 c Buttermilk
8 1/2 oz Canned peas, drained (1 can) 1 Stick margarine, melted
Cook the chicken breasts and remove the meat from the bones. Cut into
bite-sized pieces and place in the bottom of an oblong casserole dish.
Combine the broth, chicken soup and bouillon; heat. Pour over the
chicken. Add the peas and carrots
TOPPING: Mix the ingredients and pour over the chicken mixture.
Bake in a 400 F oven for 40 minutes or until the top is golden.
Pam Greenstein [Double – ly Delicious; Columbia Mothers of Twins Club]