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Country Kitchen
March 29, 2012 Previous Recipe | Next Recipe
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CHICKEN AND CORNBREAD DRESSING
SYRUP TEA CAKES
DELICIOUS FRUIT PUNCH
QUICK AND EASY CHICKEN POT PIE
CHEESE BISCUITS
SUGARED PECANS
CARROT RAISIN SALAD
LIME JELLO SALAD
CHOCOLATE PIE
QUICK AND EASY CHICKEN POT PIE

4 chicken breasts boiled until tender, cut into small pieces
2 (15-ounce) cans Veg-all
2 (10¾-ounce) cans cream of chicken soup
1 cup flour
1 cup milk
½ cup butter

Coat a 9-x13-inch baking dish with non-stick spray. Put all ingredients except butter directly in casserole dish and combine. Dot mixture with butter. Bake 20 to 25 minutes at 350 F until golden brown and bubbly.





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