Every Thursday Brad's Mom has us down for lunch and this is one of my favorites that she fixes.
1 lb. chicken breasts
3 14.5 oz cans chicken broth
1 chopped onion
2 bay leaves
2 cans cream of chicken soup
3 tbls. cornstarch
Put chicken breasts, chopped onion, chicken broth, and bay leaves in large sauce pan. Bring to a boil and simmer for 30 minutes or until meat is tender. Remove meat from broth letting the broth simmer as the meat cools for a few minutes. Then cut meat into small chunks and add back to the broth. Add the 2 cans of cream of chicken soup, then mix 3 tbls. of cornstarch with a cup of water and add to the meat and broth stirring all the while, so it doesn't lump up. Add pepper to taste, pour into large casserole or baking dish, top with either canned or bisquik bisquits, and bake at 400 degrees until bisquits are golden brown.
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