Description
A comforting and hearty chicken casserole made with butter, vegetables, and creamy broth.
Ingredients
Scale
- 1/2 cup salted butter (1 stick)
- 1 cup small onion, chopped
- 2 ribs celery, chopped
- 3 cups cooked, shredded or diced chicken
- 1 cup self-rising flour
- 1 cup milk (2% or higher)
- 2 cups chicken broth
- 10 ounces cream of chicken soup
- salt and pepper, to taste
Instructions
- Preheat oven to 350F degrees. Spray a 9 x 13 baking dish with nonstick cooking spray.
- In a small skillet over medium heat, melt the butter and add chopped onion and celery.
- Cook for about 8-10 minutes (until veggies are soft). Season with salt and pepper.
- Pour the butter and veggie mixture into your prepared baking dish.
- Add the chicken in a layer on top of the vegetables.
- In a small bowl, combine self-rising flour with milk.
- Pour this mixture over chicken (do not stir mixture).
- In another small bowl combine the chicken broth with the cream of chicken soup. Season with a bit more salt and pepper.
- Pour this mixture over the chicken. Do not mix the layers.
- Then bake for about 45-50 minutes or until the casserole is set.
Notes
- This casserole is best served hot. You can add additional vegetables if desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg