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CHICKEN & CHIPPED BEEF CASSEROLE
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doug sroka
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Jan 07, 2004 17:25 PST
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Through Whose Eyes?
-------------------
While waiting for my first appointment in the reception room
of a new dentist, I noticed his certificate, which bore his
full name!!!
Suddenly, I remembered that a tall, handsome boy with the same
name had been in my high school class some 40 years ago!!
Upon seeing him, however, I quickly discarded any such thought.
This balding, gray-haired man with the deeply lined face was too
old to have been MY classmate.
After he had examined my teeth, I asked him if he had attended
the local high school.
"Yes!!!!" he replied.
"When did you graduate?" I asked.
He answered, "In 1944!!!"
"Why, you were in my class!!!!" I exclaimed.
He looked at me closely, and then asked, "What did you teach?!!!"
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CHICKEN & CHIPPED BEEF CASSEROLE
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8 chicken breasts -- skinned & deboned
8 slices bacon
4 ounces chipped beef
1 can cream of mushroom soup
1/2 pint sour cream
Line a flat pyrex dish with chipped beef. Roll each breast and wrap in a
slice of bacon. Put these on top of chipped beef. Cover with mushroom soup
that you have diluted with the sour cream. Bake for 3 hours at 275 degrees.
Serves 8. This is good for company. You can make it ahead of time and it
looks and tastes fancy!
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