Email to Cilla      

Melt in Your Mouth Chicken (T&T)

Source of Recipe

internet


List of Ingredients

1 chicken (boil until tender) -- (1 to 3 lb.) OR 4 breasts
1 can cream of chicken soup
2 cups chicken broth (I used the water the chicken cooked in)
1 stick melted margarine
1 cup buttermilk
1 cup self rising flour
1 tsp. salt
1/2 tsp. pepper


Recipe

Cube chicken and place in greased casserole dish.

Combine the cream of chicken soup and the chicken broth and pour over chicken.

Combine margarine, buttermilk,flour, salt and pepper and pour over above to make crust.

Bake at 425ºF for 30 minutes.

* I just tried this one last night and it is to die for!! It tastes like chicken and dumplings, but without all the trouble. It is very easy to make and it does melt in your mouth!! "lindachicken"

Reviews:
Posted by: depo2: I told you I was going to make this tonight! You're getting 4 thumbs way up here,two from me and 2 from GF. It DOES melt in your mouth. This recipe will be made over & over here. I just bumped it up in case someone else wants it. I made some Cowboy Wild West Potatoes to go with it & they were both great. Thank you Ms. Chicken for the outstanding recipe. Depo!!!

Posted by: HDMac_WA:Well, Miss Chickie...I have to come up with a Harley name for this one....LOL..DH just loved this simple, comforting downright rib sticking recipe! I used some chicken breasts (4) that I had boiled up and cubed. I did not have the self rising flour so used bisquick. It worked marvelously! It truly did melt in the mouth and the leftovers are descreetly tucked away in the fridge for DH's lunch on Monday! Thank you for such a great recipe! I love the simpleness, the home cooked goodness, the comfort food feel of this great dish!

Posted by: jcz04: used 5 boneless, skinless chicken thighs, poached very gently in a nice stock, strained the stock and used this as the 2 cups of broth in the recipe. I greased with olive oil & placed into a 2-1/2 Qt round casserole dish) Worked fine. I added a handful of peas and extra mushrooms. As per Linda's tip, I allowed the batter to sit for about 15 minutes before pouring over the casserole. I also added some thyme to that batter and baked it for about 15 minutes longer. Unless I did something wrong the batter did not lay on top of the casserole, some of it sunk down into the casserole itself, creating little bits and pieces of dumpling like texture through out the casserole. Good stuff~ Janie~~

MY NOTES: I used chicken breasts, milk & vinegar (for buttermilk) and Bsiquick (for self-rising flour). I cook it at 400º for about 45 mins. It was a little soupy when I took it out of the oven but it thickened nicely. I served it with toasted baguette slices and a nice crisp green salad. KEEPER!!!