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Ingredients
- Directions:
- 4 chicken breasts, boiled and cubed
- 1 small can English peas, drained
- 1 can sliced carrots, drained
- 1 c. frozen broccoli (optional, thawed and squeezed dry)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 c. chicken broth
- 4 hard boiled eggs
- 1 c. flour
- 1 stick margarine, melted
- 1 c. milk
- ●Layer chicken in the bottom of a 12 x 9 inch baking dish. Add peas, carrots and broccoli. Set aside.
- ●In a separate bowl, mix mushroom soup, chicken soup and chicken broth. Pour mixture over chicken and vegetables.
- ●Slice hard boiled eggs and place on top of soup mixture. Cover generously with black pepper.
- ●In another bowl, melt margarine. Add 1 c. milk and 1 c. flour to margarine; stir until smooth. With a large spoon pour topping mix over eggs and soup mixture covering completely.
Preparation
Step 1
●Bake for 1 hour at 375 F or until crust is golden brown.