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Chicken
Casserole
| 1½ cups cooked chicken, cut-up
½ pound spaghetti 3 tablespoons flour 2 cups chicken stock ½ cup celery, chopped ½ cup carrots, chopped ½ cup buttered bread crumbs Cook spaghetti in a large amount of boiling water. Drain thoroughly. Thicken chicken stock with flour mixed with a little cold water. Stir until thickened, then add chicken, celery and carrots. Arrange spaghetti and chicken mixture in greased casserole, topping with buttered bread crumbs. Bake in hot oven (400° F.) for 20 minutes. (for buttered bread crumbs, melt 1 tablespoon butter and mix in ½ cup dry bread crumbs) |
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