Ingredients :
- 2 cup cooked and cubed/shredded chicken
- 2 can cream of chicken soup
- 1 can cream of potato soup
- 1 cup chicken broth
- 1 bag frozen vegetables (I use peas and carrots, but you can use whatever you like)
- 1 cup AP flour
- 1 cup milk
- 1 cup mayonnaise
Method :
- Cook vegetables until just tender (I use the microwavable steamer bags).
- Combine vegetables, soups, cooked chicken and broth and pour into 13x9 baking dish. If mixture seems too thick, add a little more broth.
- Mix the flour and mayonnaise well, then slowly whisk in milk making sure there are no lumps.
- Pour flour mixture over soup mixture (DO NOT STIR THEM TOGETHER) and bake at 350 for an hour or until crust browns to your liking.
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