4 chicken breast
6 boiled eggs
1 can cream of chicken soup
1 cup sweet milk
1 cup flour
2 cups chicken broth
Layer chicken breast and boiled eggs. Mix two cups broth with chicken soup and pour over chicken and eggs. Mix flour with milk and slowly pour over the above.
Bake 50 to 60 minutes at 350-degrees. Just before done, dot with oleo.
A vintage recipe card for a Linguini Supreme, made with linguini, Salad Supreme, Italian Dressing, celery, red pepper, green pepper, cucumbers, and tomatoes.
A vintage recipe card for a Cranberry Salad made with fresh or frozen cranberries, sugar, miniature marshmallows, pecans, and whipped cream.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.