Ingredients
- 2 1/2 to 3 pound whole chicken (or leftover turkey)
- 3 cups water
- 1 teaspoon salt
- 1/2 cup butter (one 4-ounce stick, melted)
- 29 ounces mixed vegetables (drained)
- 1 small yellow onion (chopped)
- 1 can (10 3/4 ounce) condensed cream of chicken soup, undiluted
- 2 cups chicken broth (RESERVED from stewing the whole chicken)
- 1/8 teaspoon dried thyme leaves
- Freshly ground black pepper (a few grinds)
- 1 cup self rising flour
- 1 cup milk
How to Make
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Step 1: Place a whole chicken in a medium-large pot with 3 cups water and 1 teaspoon salt. Bring to a boil, reduce heat to simmer and cook covered until chicken is tender, about 45 minutes.
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Step 2: Remove chicken from pot to a plate.
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Step 3: RESERVE 2 cups broth.
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Step 4: Place chicken in the refrigerator until cool enough to remove the meat from the bones.
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Step 5: Preheat oven to 350F.
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Step 6: In a 13x9 Pyrex dish, layer melted butter, boneless chicken meat, drained vegetables, and chopped onion.
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Step 7: In a large measuring cup, combine condensed soup, 2 cups RESERVED chicken broth, thyme leaves, and black pepper.
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Step 8: Pour soup mixture over chicken and vegetables in the dish. Do not stir.
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Step 9: Whisk flour and milk until well mixed; Pour over all. Do not stir.
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Step 10: Bake uncovered at 350F for 1 hour.
Tips & Variations
- Can be made with leftover turkey!
We hope you enjoy this recipe!
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