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| CHICKEN IN SOUP | |
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Chicken cutlets (sm. pieces and thin) 2 cans cream of chicken soup 1 can water Salt and pepper to taste Put 1 can soup on bottom of pan. Add 1/2 can water. Then put chicken. Then second can of soup on top of chicken. Then 1/2 can water. Salt and pepper to taste. Bake at 350 degrees for 40 minutes. Serve over rice or noodles. | |
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