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Recipe by: nestora
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4 whole chicken breasts, skinned and boned
2 cans cream of mushroom soup
1 can milk
16 oz. sour cream
1 sm. bag Pepperidge Farm stuffing
Prepare stuffing according to package directions and let cool. Cook chicken,
cut breasts in half and lay in 9" x 13" baking dish. Mix soup, milk and sour
cream. Pour over chicken. Sprinkle stuffing over soup mixture. Bake,
uncovered, for 1 hour at 350 degrees. Serves 8.
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The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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