photograph by Matt Hulsman

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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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.