Simmer broiler until tender in water with salt, Accent, onion, celery and bay leaf. Remove chicken. Strain stock and simmer until it measures 2-1/2 cups. Refrigerate both chicken and stock. Remove meat from bones and chop. Blend flour and 1/8 cup stock in pan. Heat and gradually add rest of stock, stirring until thick and smooth. Add 1 cup cheese and stir until melted. Add chicken. In 3-quart casserole alternate artichokes, asparagus and chicken mixture. Sprinkle with cheese. Bake at 375 for 20 minutes. MRS FLORA BELLE ANDERSON MARVELL, AR From the book
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|Serving Size: 1 Serving (229g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 49 (39%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 15.8mg||5 %|
|Sodium 395.8mg||14 %|
|Potassium 243.4mg||6 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 11.5g|
|Protein 7.2g||10 %|
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Calories per serving: 127
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