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Recipe by: kellyan
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See below ingredients and instructions of the recipe
6 oz Bulk sausage
1 c Canned chicken
1/8 pk Saltines
2 tb White wine
5 oz Conchiglioni
1/4 c Parsley
2 Scallions
1/4 lb Mushrooms
2 tb Parsley
1/2 ts Celery salt
1/2 c Parmesan cheese
1 tb Paprika
Crumble sausage into casserole. Add scallions. Nuke on high three
to four minutes. Pour off fat. Stir in chicken, sauteed mushrooms,
crumbs, wine, parsley, and celery salt. Mix well. Stuff 16 shells
and place four in each gratin dish. Pour Mornay Sauce over shells.
Cover with plastic wrap. Nuke on high for seven to eight minutes,
turning once. Spoon sauce over pasta before serving. Sprinkle with
parmesan, parsley and paprika.
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The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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