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Country Kitchen
July 1, 2012 Previous Recipe | Next Recipe
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PARTY PIZETTES
FANTASY FUDGE
CHICKEN AND BROCCOLI CASSEROLE
STRAWBERRY SALAD
JELL-O PIE
CHICKEN PIE
MACARONI AND CHEESE
PREACHER’S BLUEBERRY SYRUP
BLACK & WHITE CHEESECAKE BITES
CHEESY TOMATOES
FIVE-CUP SALAD
CHICKEN PIE

1 whole fryer, boiled until tender, stock reserved
1 (10-ounce) can cream of celery soup
½ cup (1 stick) softened butter or margarine
1 cup self-rising flour
1 teaspoon salt
½ teaspoon black pepper
1 cup milk

Debone chicken and cut into small pieces; place in a greased 9-inch square casserole dish. Mix in a saucepan cream of celery soup and 1 cup chicken stock; bring to a boil. Pour mixture over chicken. Chicken should be nearly covered in liquid, so add more stock if needed.
In a separate bowl combine margarine, flour, salt, pepper and milk. Beat until smooth and pour over chicken. Bake at 425 F for 30 minutes or until crust is brown.





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