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2 lbs. boneless chicken breasts
1 bay leaf
3-4 onion slices
3 stalks celery, finely chopped
3 c. fresh broccoli & tender top stems
1 small onion, finely chopped
1 small green pepper
6 Tbsp. margarine, divided
1/2 lb. mushrooms, sliced
12 oz.cream cheese
1 c. chicken broth
8 oz. water chestnuts, drained
1 c. course bread crumbs

Place chicken in enough cold water to cover. Add 1/4 teaspoon salt,
bay leaf and sliced onion. Bring to a boil, cover and simmer for
20 minutes or until fork tender. Reserve broth and set aside.

Remove skin from chicken and cut into 1 inch pieces.

Steam broccoli, covered, in a small amount of salted water, 3 to 5
minutes until tender crisp. Drain and cool.

Saute chopped onion, celery and green pepper in 3 tablespoons
margarine until vegetables are slightly transparent. Add mushrooms
and cook a few minutes longer. Reduce heat too low. Add cream
cheese and cook until melted. Add broth to thin sauce to desired
consistency (about 1 cup). Add salt and pepper to taste.

Mix chicken, broccoli and water chestnuts with cream cheese
vegetable sauce. Turn into a 9x13 inch buttered casserole. Top
with bread crumbs and dot with remaining 3 tablespoons margarine.
Bake at 325 degrees for 45 minutes.

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