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Country Kitchen
July 1, 2011 Previous Recipe | Next Recipe
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ORANGE FLUFF
CHEESEBURGER SOUP
RITZY CHICKEN
MAMMA’S SUNDAY ROAST
KEY LIME PIE
FRUIT SALAD
CHEESE DIP IN A BREAD BOWL
CHEESY CHICKEN BAKE
SIMPLE STICKY BUNS
PULL APART BACON BREAD
CHEESY CHICKEN BAKE

˝ stick (1/4 cup) butter
1 small onion, diced
2 cups cooked, diced chicken
Salt and pepper
1 (28 ounce) can diced potatoes, drained
1 can cream of chicken or mushroom soup
1 ˝ cups shredded sharp cheddar cheese

Saute onion in butter until softened. Place chicken in a greased casserole dish and salt and pepper to taste. Stir onions into soup and spoon over chicken. Top with potatoes, sprinkle with salt and pepper and top with cheese. Cover with foil and bake in 350 degree oven 30 minutes or until bubbly. Serve with a tossed salad and butter Texas toast. Note: To feed a larger crowd, Debbie recommends increasing chicken to 4 cups and adding an additional can of condensed soup.





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