from 2016 Holiday Foods Program
2 pounds chicken thighs, cooked and shredded
1 cup all-purpose flour
1 cup milk
2 tbsp. unsalted butter, melted
1 (10 ½ oz.) can cream of chicken soup
1 cup chicken broth
¼ tsp. salt
½ tsp. black pepper
Place chicken in a pot and cover with water. Cover and cook over medium heat for 45 minutes. Remove chicken from pot and save the water, let cool. Shred the chicken and place in the bottom of an 11×7-inch baking dish. Whisk together the flour, milk and butter; pour over the chicken. Whisk together the broth, soup, salt and pepper; pour over casserole. DO NOT STIR. Bake at 350 degrees for 40-45 minutes. Let sit for a few minutes before serving.
Makes 6 servings.