Heat oven to 350F. In 2-quart casserole, place uncooked pasta; set aside. In large skillet, heat oil. Add carrot, celery, onion and parsley; cook until almost tender. Add broth, water, pepper, saffron and thyme; heat to boiling. Remove from heat; stir in chicken. Pour chicken mixture over pasta; cover with crust, fluting edges. Vent crust for steam to escape; brush lightly with milk for even browning, if desired. Bake 25 to 30 minutes or until crust is golden brown. 4 to 6 servings. Posted to recipelu-digest Volume 01 Number 657 by "Diane Geary."
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|Serving Size: 1 Serving (1296g)|
|Recipe Makes: 1|
|Calories from Fat: 976 (31%)|
|Amt Per Serving||% DV|
|Total Fat 108.4g||145 %|
|Saturated Fat 26.7g||133 %|
|Monounsaturated Fat 45.8g|
|Polyunsanturated Fat 26.4g|
|Cholesterol 759.4mg||234 %|
|Sodium 496.3mg||17 %|
|Potassium 2519mg||66 %|
|Total Carbohydrate 374.6g||110 %|
|Dietary Fiber 20.7g||83 %|
|Sugars, other 354g|
|Protein 156.7g||224 %|
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Calories per serving: 3127
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