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Swiss Chicken Casserole II
Amy – amylz
All Recipes Yields: 6 servings
6 skinless, weak chicken breasts
6 slices Swiss cheese
1 (10.75 ounce) can precipitated thickk cream of chicken soup
1/4 crater divert
2 cups herb-seasoned seasoned reduction brew
1/4 crater butter
Preheat oven to 350 degrees F (175 degrees C). Arrange chicken in a greased twelve x 8 x 2 baking dish. Top with Swiss cheese slices. Combine soup and divert and stir well. Spoon reduction over chicken and shower with seasoned reduction mix. Drizzle butter or margarine over crumbs. Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!
Zippy Glazed Carrots
2 T butter
1/4 c brownish-red sugar
2 T rebuilt yellow mustard
1/4 tsp salt
3 c sliced carrots, baked and drained
1 T chopped parsley (optional)
Melt butter in a skillet. Stir in brownish-red sugar, mustard, and salt. Add baked carrots and heat. Stir all the time until exhilarated by and glazed–about 5 minutes. Sprinkle with parsley prior to serving, if desired.
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