"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

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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