- 4 cups chopped cooked chicken
- 1 (10 3/4-oz.) can cream of chicken soup, undiluted
- 1 1/2 cups chicken broth
- 2 tablespoons cornstarch
- 1 1/2 cups self-rising flour
- 1 cup buttermilk
- 1/2 cup butter, melted
How to Make It
Place chopped chicken in a lightly greased 12- x 8-inch baking dish. Whisk together soup, broth, and cornstarch; pour mixture evenly over chicken.
Whisk together flour, buttermilk, and butter; spoon batter evenly over chicken mixture.
Bake at 400° for 40 minutes or until crust is golden brown.