- 6
Ingredients
- 1 rotisserie cooked deli chicken
- 2 cups chicken stock (homemade or reduced sodium broth)
- 1 stick of butter (1/2 cup)
- 2 cups frozen vegetables ( from a 16 oz bag)
- 1/4 teaspoon dried crushed thyme
- 1/4 teaspoon dried crushed oregano
- 1 cup self-rising flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon shortening or oil
- 1 cup milk
- 2 cups chicken stock
- 1 can cream of chicken soup
- 1 extra-large Knorr chicken bouillon cube
- black pepper and salt
Preparation
Step 1
Remove skin and debone chicken. Tear the meat into bite size pieces and put aside in a large bowl.
Defrost the vegetables with just a little water in a medium bowl. Drain in a colander and toss with the chicken, thyme, oregano and however much salt and pepper you desire. We like a good bit of pepper.
Preheat oven to 400 degrees.
Add butter to a 9x13-inch casserole and allow to melt in the oven. Place the chicken mixture into the butter.
Mix the flour, baking powder and shortening with a whisk until well combined. Whisk in the milk and carefully pour over the mixture. Do not stir the layers.
In the medium bowl, heat the chicken stock in the microwave until warm. Whisk in the the chicken bouillon until dissolved and then add in the chicken soup. Gently pour this over the batter mixture. Do not stir the layers.
Bake in the oven for 40 to 50 minutes or until the top turns nice and golden.
Note: For the vegetables, I used a soup mix (because that is what I had in the freezer) which was great with carrots, potatoes, corn, green beans, tomatoes, onions, okra and celery. I especially like the tomatoes and okra; the only missing vegetable from the 'normal' blend was the english pea.