(may use turkey)(This type of "poured-on" crust has become quite a cliche;
nevertheless, it's a windfall for those who resent rolling out pastry.)
1 Large chicken
11/2 Cups chicken broth (If cooked chicken doesn't yield this amount, chicken bouillon and hot water may be
added.)
1 Can cream of celery soup
1/4 Cup mayonnaise
11/2 Cups chicken broth (If cooked chicken doesn't yield this amount, chicken bouillon and hot water may be
added.)
1 Can cream of celery soup
1/4 Cup mayonnaise
Cook chicken and reserve broth. Cut up chicken and place in large baking dish. Combine broth, celery soup and mayonnaise in saucepan; bring to a boil; pour over chicken.
Now for the crust:
1 Cup self-rising flour.
1 Cup Milk.
3/4 Stick margarine, melted.
Combine and Pour over chicken.
Bake at 400 degrees for I to 1-1/2 hours. (Note: Use a deep baking dish as gravy tends to run over sides.)
1 Cup self-rising flour.
1 Cup Milk.
3/4 Stick margarine, melted.
Combine and Pour over chicken.
Bake at 400 degrees for I to 1-1/2 hours. (Note: Use a deep baking dish as gravy tends to run over sides.)
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