1 whole chicken or ham (or 1/2 can Sam’s Club chicken breast (25
2 cans chunky Veg-all 29 oz.
1 can cream of mushroom soup 18 oz.
1 cup self rising flour
1 cup buttermilk
1 stick melted butter
Boil chicken 1 hour (save 1 glass of broth for later) (or use ½ can
Sam’s Club chicken breast (25 oz.))and place on bottom of 13x9
baking dish sprayed w/Pam.
Drain Veg-all and spread on top of chicken.
Mix Cream of Chicken soup w/ 1/4 can of strained broth (or water if
using canned chicken). Pour on top.
Season to taste w/ salt and pepper.
Mix self rising flour, buttermilk, and melted butter and pour on top.
Bake at 350 for 45 minutes. Make sure crust is lightly browned. Let
stand for 15 minutes or will be soupy.