Put chicken breasts and next 5 ingredients in large pot. Make sure to add enough water to end up with 6 cups stock. Bring to a boil and simmer until chicken is tender. Remove chicken from stock. Strain stock and reserve 4 cups for sauce. Tear chicken into bite sized pieces. Sauce: Saute onion in heated butter or margarine until tender. Add flour; blend well. Gradually add chicken broth; stir over low heat until thick and smooth. Add celery salt. Taste. Add salt and pepper to taste (you may not need more salt). Remove from heat. Arrange peas, carrots and chicken in layers in a casserole dish. Cover with sauce (you might not need quite all of the sauce). Top with mashed potatoes. Bake in preheated 425? oven about 20 minutes, until bubbly hot. Recipe By : Connie Halliday Posted to MC-Recipe Digest V1 #279 Date: Mon, 04 Nov 1996 21:25:25 -0800 From: Connie Halliday
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|Serving Size: 1 Serving (564g)|
|Recipe Makes: 8|
|Calories from Fat: 380 (56%)|
|Amt Per Serving||% DV|
|Total Fat 42.2g||56 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 16.5g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 103.5mg||32 %|
|Sodium 749.7mg||26 %|
|Potassium 1156.8mg||30 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 35.2g|
|Protein 31.4g||45 %|
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Calories per serving: 677
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