1 Whole frying chicken
1 Box peas and carrots;
-frozen, I use 2 sm. boxes
1 md Onion; chopped
4 Cloves garlic; minced or
-pressed
1 c Self-rising flour
1 ts Salt
1/2 ts Pepper
1 c Buttermilk
1 Stick butter; melted
3 tb Butter; melted to saute with
Put chicken on, covered in salted water, bring to a boil and cook until
tender(approx. 45 min. to an hour) In small fry pan, saute onion and garlic
in 3 tbsp. butter until tender and put over into the boiling chicken. Makes
the whole dish taste great. When chicken is done, put out on a platter to
cool. Pick chicken off bones and break or cut into bite size pieces and set
aside.
Measure 2 cups of the broth you cooked the chicken in and put in a pot with
the can of chicken soup. Heat to boiling and thoroughly mixed. Turn off and
set aside.
Take the rest of the broth and bring back to boiling. Put in peas and
carrots and let them cook according to directions (approx. 5-7 min.).
Now to assemble…. Preheat the oven to 400 degrees. Spray 9×13 dish or pan
with Pam. Cover the bottom of the dish with all of the chicken. Next,
strain out the peas, carrots and onions from the broth and distribute
evenly over the chicken. Next, pour the broth and soup mixture over the
chicken and vegetables.
Now, mix flour, salt, pepper, buttermilk and melted stick of butter in a
small bowl until thoroughly blended. Pour evenly over chicken dish. Bake
for 30 to 40 minutes or until golden brown and bubbly. It’s yummy!
Yields
6 Servings