"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken and Green Bean Salad Recipe

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This recipe for Chicken and Green Bean Salad, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nita Blackley
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 or 5 chicken breasts
2 pkg. frozen French green beans
1 (8 oz.) pkg. Velveeta cheese
2 cans undiluted mushroom soup
1 1/2 to 2 c. crushed corn flakes
1/2 c. slivered almonds

Directions:
Directions:
Boil and dice chicken. Cook green beans just tender. Melt cheese with mushroom soup to make a sauce,. Layer green beans, chicken and soup, then repeat. Top with crushed corn flakes and slivered almonds. Bake at 350 for 30 minutes.

 

 

 

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