"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

Baked Chicken Linguine Recipe

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This recipe for Baked Chicken Linguine, by , is from COOKING WITH GRANDMOTHER AND OTHERS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melinda O'Donnell
Added: Tuesday, November 25, 2008


1 can cream of chicken soup
1 can cheddar soup
3/4 soup can of milk
3/4 cup mayonnaise
1 pkg. chicken tenders, boiled
box of linguine, cooked in chicken broth

In pan, heat soups, mile and mayo to a light boil.

Drain noodles. Mix all ingredients together.

Place in 13"x9" pan. Cover with foil. Bake at 350 for 20 minutes.

Sprinkle on top:
French Fried Onions
1 1/2 cups shredded cheddar cheese

Cook, uncovered, an additional 10 minutes




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