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RECIPE of the WEEK

November 19, 2001

COUNTRY CHICKEN CASSEROLE

1-10 1/2 ounce can of chicken
2 cans of mushroom soup
2 cups of noodles
1 onion, chopped fine
1 pint of milk
1/2 pound of cut cheese, any kind

Mix all above ingredients well. Pour into a casserole dish and refrigerate overnight. The next day, bake for one hour at 350.

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