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Recipe by: chauntell
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See below ingredients and instructions of the recipe
1 ea LARGE STEWING CHICKEN 1/8 ts PEPPER
2 ea STALKS OF CELERY 1 ea BAY LEAF
1 ea CARROT, DICED 1 pk HERBED STUFFING MIX
1 ea ONION, CHOPPED 1 cn CREAM OF CHICKEN SOUP
1 ts SALT
* CUT CHICKEN INTO EIGHT PIECES
*---------------------------------------------------------------------*
SIMMER CHICKEN, VEGETABLES AND SEASONING, IN WATER TO COVER, UNTIL TENDER.
REMOVE MEAT FROM BONES. CUT INTO FAIRLY LARGE PIECES. RESERVE 1/2 CUP
BROTH AND SAVE REMAINING BROTH FOR FUTURE USE. PREPARE STUFFING MIX
ACCORDING TO PACKAGE DIRECTIONS. DILUTE SOUP WITH 1/2 CUP BROTH. COMBINE
CHICKEN, STUFFING AND SOUP. PLACE IN A CASSEROLE DISH. BAKE AT 350 DEG F
FOR 25 MINUTES. GARNISH WITH CRANBERRY SAUCE OR SPICED PEACHES. MAKES 4
SERVINGS.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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