1 boned small chicken
1 can cream of chicken soup
2 cups chicken broth
1 package frozen mixed vegetables, family size
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1/2 teaspoon pepper
1 cup buttermilk
1 stick butter or margarine, melted
1 cup self-rising flour
1 teaspoon salt
Preheat oven to 425 degrees.
Place boned chicken in the bottom of a 9x13-inch pan.
In a saucepan combine the soup, broth, pepper, and vegetables; bring the mixture to a boil, then remove from the heat and set aside.
Mix the buttermilk, butter, flour and salt together to form a batter.
Spread soup/vegetable mixture over chicken then spread the batter over the top of the vegetables.
Bake uncovered for 25-30 minutes.