Recipe By C. Moore
Rating
Published May 19th
Prep - Cook - Additional - Ready In -
Servings 4 to 6 servings Calories 723

Sooooo easy and sooooo good!

Recipe Ingredients

  • 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 ¼ cups chicken broth
  • 1 cup self-rising flour
  • 1 cup buttermilk
  • ½ cup butter, melted

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Place prepared chicken in the bottom of a 9x13 inch casserole dish. Cover the chicken with sliced eggs.
  3. 3 Bring soup and broth to a boil and pour over the chicken and eggs.
  4. 4 In a bowl, combine the flour, buttermilk and melted butter. Mix and pour over the chicken. Bake in the preheated oven for 45 minutes.

Nutrition Facts

  • Calories 723
  • Carbohydrate 25.5 g
  • Cholesterol 275.3 mg
  • Fat 45.6 g
  • Fiber 0.7 g
  • Protein 50.1 g
  • Saturated Fat 19.4 g
  • Sodium 1049.7 mg
  • Sugar 3 g

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Reviews

  1. I write reviews to remember what my family said. Hubby who is a picky eater said it was ok. Just told me to not put vegetables in it which I thought would add a better flavor.
  2. I snazzed this up my own way by first of all omitting the eggs. Just didn't sound right to me. I added in about 1 1/2 cups of frozen mixed veggies. Just the standard peas corn carrots and green beans. I also only used 1 cup of broth rather than 1 and 1/4. Just seemed - Read more ...
  3. This was great! I made my own chicken broth by boiling the chicken with onion carrot poulty seasoning and parsly... and instead of using buttermilk I used whole milk... it was so good.
  4. I loved this recipe...even with a few substitutions. I omitted the soup and broth and made my own by boiling 4 chicken legs with thyme bayleaf and crushed corriander seeds. I thicked with flour and substituted sour milk for buttermilk (1 tbsp lemon juice in 2% milk. Yummy light and great served with green beans - Read more ...
  5. This was a great way to use up leftover roast chicken. I added celery carrots and onions to make a perfect chicken pie.
  6. Very delicious. I used 4 large chicken breast and omitted the eggs. I've been making this recipe for years. I generally serve this with steamed broccoli or green beans. A great dish!!
  7. I felt this recipe was easy to make & had plenty of flavor. I was concerned that it didn't have any veggies in it I just served them on the side. My whole family liked it even the sitter.
  8. This truly is a melt in your mouth chicken pie - even better as leftovers!
  9. This was too buttery. I will give it a try another time because my daughter really liked. I'll just cut back on the butter. I left out the eggs and use vegetables.
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