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Henny Penny Recipe

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This recipe for Henny Penny, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gordon Albritton - retiree
Added: Wednesday, February 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4-5 chicken thighs
8 oz. elbow macaroni
1/2 stick margarine
1 c. chopped onion
1 c. chopped celery
1 can Mexicorn
1 can cream of mushroom soup
8 oz. grated Velveeta
shredded cheddar cheese
10 oz. Rotel tomatoes

Directions:
Directions:
Boil and debone chicken and cut into bite size pieces. Cook macaroni in chicken broth and drain. Saute onions and celery in margarine. Add soup, Rotell and Velveeta. Heat until cheese is melted. Stir in corn and chicken. Pour into greased casserole and top with shredded Cheddar cheese. bake at 350F until cheese melts and dish is heated through.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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