Categories: Casserole

Ingredients

• 3 cups shredded, cooked chicken or turkey
• 2 cups chicken or turkey broth
• 1 can (10 oz.) condensed cream of chicken soup
• 1 cup self-rising cake flour or self-rising flour or self-rising corn meal
• 1/2 tsp. freshly ground pepper
• 1 cup buttermilk, well shaken
• 12 cup unsalted butter, melted

Directions

1. Heat oven to 425 degrees.
2. In 2-quart casserole, evenly spread out chicken. In a medium saucepan, whisk together broth and soup; bring to a boil over medium heat. Pour over chicken.
3. In a medium bowl, combine flour or cornmeal and pepper; stir in buttermilk and butter. Pour over chicken (do not stir); smooth top.
4. Bake pie uncovered until browned and bubbly, about 45 minutes. This bakes best in a round baking dish.
5. Serve with cranberry sauce.

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