chicken and continue cooking until fork-
t
ender, about 2 to 3 minutes.
Serve
over rice.
Serves 4
t
o 6.
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LUNCHEON CHICKEN CASSEROLE
1 1/2 c. ch
i
cken, coo
k
ed and cut in bite size
p
ieces
1 c. celery,
chopped
2 tbsp. onions, minced
3/4 c. mayonnaise
1 1/2 c. rice, cooked
1 can cre
a
m of chic
k
e
n soup
1 c. S
p
eci
a
l K ce
r
e
al (or cornfl
a
kes, crushed)
1/4 c. almonds
2 tbsp. margarine, melted
Cook rice as directed on box.
Drain.
Combine celery, onion, chicken, rice, mayonnaise and soup in 2-quart baking
dish.
Mix well.
Mix ma
r
garine, almonds a
n
d Special K.
Top the chick
e
n
m
ixture.
Bake, uncovered, at 325 degrees f
o
r 30 to 40 minutes.
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MARINATED CHIC
K
EN BREASTS
6 very sm. whole chicken breasts, boned, or 3 lg. ones cut in half
3 med. cloves garlic, crushed
1 1/2 tsp. salt
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