Chicken Creole


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                                                     PAGE 62

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CHICKEN CREOLE

Submitted by Mrs. Edith Solmon from Nebraska

1 ( 4-5 pound ) Stewing chicken

1 cup cream

2 chopped pimentos

2 egg yolks, beaten

2 cup cooked macaroni

1/2 -3/4 cup buttered bread crumbs

   Cook chicken until tender. Remove bones and cut up. Cook broth down to 3 cups. Thicken broth and season. Add cream, pimentos, and egg yolks. Add chicken and macaroni. Place in greased pan ; sprinkle toasted bread crumbs over top. Bake 40 minutes at 375 F. degrees.

YIELD : 12 Servings

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