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Recipe by: roxo
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See below ingredients and instructions of the recipe
6 Chicken breasts with bone Sage
Skins Celery seed
1 cn Cream of chicken soup Black pepper
1 c Sour cream Salt
1 sm Onion, chopped 2 Packs Ritz crackers
Wash 6 chicken breasts and boil until tender. When tender remove
chicken from broth to cool, save broth. Bone and skin chicken, cut
into strips and spread in long baking dish (I use a 13 x 9 x 2 inch
pan). Preheat oven to 350 degrees. In 2 quart bowl mix 1 can cream
of chicken soup with 1/2 cup of broth. Add 1 cup sour cream and
chopped onion to soup mixture and spread over chicken Lightly
sprinkle sage, black pepper, sage and salt on top. Crumble 2 packs
of Ritz crackers on top. Pour 1 1/2 cups of broth over crackers.
Place in oven and bake at 350 degrees for about 35-40 minutes.
Submitted By BARRY WEINSTEIN On 04-25-95
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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