Posted at http://mynew30.blogspot.com
3 or 4 boneless, skinless chicken breasts* (depending on size)
2 cups Rachael Ray Chicken Stock in a Box (reserve)
1/2 stick of Land O'Lakes unsalted butter
1 cup White Lily self-rising flour
1 cup milk
1 can Campbell's cream of chicken soup
Put the chicken stock in a medium sized saucepan and bring to a boil. Add the chicken to the stock, cover, reduce heat to a low simmer and cook for about 15 to 20 minutes. Remove the chicken and set aside to cool. Reserve the stock.
Preheat the oven to 400 degrees.
In a Pyrex measuring cup, melt 1/2 stick of butter in the microwave and pour that into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter.
In that same Pyrex cup, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Don't stir it up!
Strain the chicken stock through a colander into the same Pyrex cup (now you know why I wanted ya to melt that butter in it!) and whisk in the cream of chicken soup. Very carefully pour that over the flour and milk mixture and again, don't stir it up!
Bake uncovered at 400 degrees for 35 to 45 minutes, or until top is light golden brown.
*Can substitute leftover chicken, rotissiere chicken, or canned chicken
