DIRECTIONS
Over medium heat, cook the chicken in a pot covered with water for 1 hour.
Remove the chicken from the pot and save the water.
Shred the chicken and arrange in an 11×7 baking dish.
In a bowl, mix together the flour, milk and butter and pour over the chicken.
In a separate bowl, mix together the broth, soup, salt and pepper and pour over the chicken.
In a preheated oven to 350° bake for 45 to 50 minutes.
Easy, peasy and creamy ! This casserole is perfect for lunch, with a green salad aside it makes the perfect meal ! Give it a try, I’m sure you will love it.
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