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4 c. cut-up chicken, cooked
2 lb. fresh broccoli
2 cans cream of mushroom soup
1 c. milk
2 c. finely chopped celery
onion salt
dehydrated onion flakes to
1 pkg. sage and onion stuffing
mix (7 oz.)
1/4 c. melted butter or

Wash, trim, cut up fresh broccoli. Lightly season with
onion salt. Parboil and drain. Place chicken in large but-
tered casserole. Put broccoli over this, then the celery and
onion flakes. Dilute the soup with the milk. Pour over
casserole. Set aside. Prepare 1 small package stuffing mix as
directed on package. Place on top of casserole. Drizzle
melted butter over all. Bake uncovered for 1 hour at 350 degrees.
Serves 10.
Note: May substitute frozen broccoli for fresh, or
cooked turkey for chicken.

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