Boned chicken from 1 chicken, chopped
1 can creamy chicken and mushroom soup
1 can cream of celery soup
½ can chicken stock
1 stick of margarine, melted
1 cup milk
1 cup flour
Blend ingredients together, and put in casserole dish.
Mix below ingredients together until smooth. Pour on top of chicken mixture.
Bake at 350° for 35-40 minutes, until golden brown.
We thank Eugenia “Jean” Whisnant of Claremont for sharing with us two recipes from her personal cookbook, With Love from Mommy Jean: Best Loved Recipe Favorites, which she wrote by hand for her children and grandchildren. Her daughter-in-law Judy, who sent us the book, says Whisnant, age 93, is famous in her community for her good cooking.
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