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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - January 30, 2009

Chicken Alfredo Pot Pie

Serves: 6


        

  Download this recipe.

1 (11-ounce) can refrigerated soft bread sticks
1 (16-ounce) jar Alfredo pasta sauces
1/3 cup milk
1 (1-pound) bag frozen broccoli, cauliflower and carrots, thawed and drained
2 cups cut-up cooked chicken
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning


1. Heat oven to 375°. Unroll breadstick dough; separate at perforations to form 12 strips and set aside.

2. Mix pasta sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally. Spoon into ungreased rectangular pan, 13 9 2 inches.

3. Twist each dough strip; arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with cheese and Italian seasoning.

4. Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.



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