Chicken Montego

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                                                          PAGE 62

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CHICKEN MONTEGO

Submitted by Mrs. Vesta Glessner from Pennsylvania

3 large chicken breast, halved

3 Tablespoon flour

1 teaspoon salt

1/8 teaspoon pepper

1/4 cup shortening

4 oz elbow macaroni

1 can mushrooms buttons, slightly drained

1 can cream of celery soup

1 teaspoon marjoram

1 pint sour cream

1 can asparagus

Paprika

  Roll chicken breast in mixture of flour and seasonings. Brown in hot shortening; remove from skillet. Cook macaroni; drain. Put mushrooms in skillet; add soup and marjoram, stirring until smooth. Add sour cream. Put macaroni in casserole ; add asparagus and half of the soup mixture; mix well. Arrange chicken breasts on top ; pour remaining soup over top. Cover and bake 45 minutes at 350 F. degrees. Uncover ; bake 15 minutes longer. Sprinkle with paprika

YIELD:  6 Servings
 

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