Source:

Glenda Dixon

Serves/Makes:9 X 13 inch baking dish

Ingredients

• boneless chicken - cooked and chopped
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 2 cans of mixed vegetables, drained
• 1 stick of margerine
• 1 cup (225 ml) of milk
• 1 cup (225 ml) of flour
• salt & Pepper to taste
• dash of Texas Pete (hot sauce)

Preparation

• Cook & chop chicken, place in bottom of 9 X 13 inch baking dish.
• Mix together soups, vegetables, salt & pepper and Texas Pete.
• Pour mixture over chicken.
• Melt margerine, mix with flour and milk.
• Pour this over vegetable mixture.
• Bake at 350 for 45 minutes to 1 hour or until topping is golden brown.

Comments

This is such an easy recipe to make. It can be placed in smaller containers and frozen after cooking.