Sooooo easy and sooooo good!

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Place prepared chicken in the bottom of a 9x13 inch casserole dish. Cover the chicken with sliced eggs.

  • Bring soup and broth to a boil and pour over the chicken and eggs.

  • In a bowl, combine the flour, buttermilk and melted butter. Mix and pour over the chicken. Bake in the preheated oven for 45 minutes.

Nutrition Facts

723 calories; 45.6 g total fat; 275 mg cholesterol; 1050 mg sodium. 25.5 g carbohydrates; 50.1 g protein; Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/10/2008
Very delicious. I used 4 large chicken breast and omitted the eggs. I've been making this recipe for years. I generally serve this with steamed broccoli or green beans. A great dish!! Read More
(64)

Most helpful critical review

Rating: 3 stars
06/23/2003
This was too buttery. I will give it a try another time because my daughter really liked. I'll just cut back on the butter. I left out the eggs and use vegetables. Read More
(14)
50 Ratings
  • 5 star values: 30
  • 4 star values: 11
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/10/2008
Very delicious. I used 4 large chicken breast and omitted the eggs. I've been making this recipe for years. I generally serve this with steamed broccoli or green beans. A great dish!! Read More
(64)
Rating: 5 stars
10/10/2008
Very delicious. I used 4 large chicken breast and omitted the eggs. I've been making this recipe for years. I generally serve this with steamed broccoli or green beans. A great dish!! Read More
(64)
Rating: 4 stars
03/19/2008
I felt this recipe was easy to make & had plenty of flavor. I was concerned that it didn't have any veggies in it I just served them on the side. My whole family liked it even the sitter. Read More
(41)
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Rating: 5 stars
01/27/2009
This was a great way to use up leftover roast chicken. I added celery carrots and onions to make a perfect chicken pie. Read More
(34)
Rating: 5 stars
02/05/2005
This truly is a melt in your mouth chicken pie - even better as leftovers! Read More
(28)
Rating: 4 stars
03/17/2009
I loved this recipe...even with a few substitutions. I omitted the soup and broth and made my own by boiling 4 chicken legs with thyme bayleaf and crushed corriander seeds. I thicked with flour and substituted sour milk for buttermilk (1 tbsp lemon juice in 2% milk. Yummy light and great served with green beans and salad! Read More
(20)
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Rating: 4 stars
03/09/2010
I snazzed this up my own way by first of all omitting the eggs. Just didn't sound right to me. I added in about 1 1/2 cups of frozen mixed veggies. Just the standard peas corn carrots and green beans. I also only used 1 cup of broth rather than 1 and 1/4. Just seemed like too much liquid to me. I also just poured the broth and condensed soup into the same pan as the chicken and veggies. Heating the soup seperately seemed like an extra un-needed step. As far as the dough portion I added in an extra 1/4th cup butter milk. Directions should say "spread over top" rather than "pour" the batter was way sticky. I also added in about 1/2 cup of grated cheddar cheese to the batter that made it delish with a nice golden brown crust on the top!!! I will make this again! Read More
(19)
Rating: 3 stars
06/23/2003
This was too buttery. I will give it a try another time because my daughter really liked. I'll just cut back on the butter. I left out the eggs and use vegetables. Read More
(14)
Rating: 5 stars
04/19/2010
I write reviews to remember what my family said. Hubby who is a picky eater said it was ok. Just told me to not put vegetables in it which I thought would add a better flavor. Read More
(9)
Rating: 5 stars
05/28/2009
This was great! I made my own chicken broth by boiling the chicken with onion carrot poulty seasoning and parsly... and instead of using buttermilk I used whole milk... it was so good. Read More
(9)