1 can Campbell's cream of chicken soup (10 oz)
1 can Campbell's chicken broth (10 oz)
1/2 tsp tarragon
1 can mixed peas and carrots, drained(16 oz or 19oz)
1 1/2 cups all purpose flour
2 tsps baking powder
1 1/2 cups buttermilk
1/2 cup melted butter or margarine
Place cooked chicken evenly in a lightly greased 9" x 13" pyrex dish. Mix soups and tarragon together and pour over the chicken. Then, drain peas 'n carrots and arrange on top. Set aside.
In separate bowl, mix together the flour and baking powder. Add the buttermilk and melted margarine and stir vigorously to form a thin dough.
Pour dough evenly on top of the chicken mixture.
Bake uncovered at 350 degrees for 1 hour or until nicely golden.
A side salad, and dinner is complete. Enjoy!