Chicken Casserole
  • 4boneless and ground black pepper to taste
  • 1large tablespoons self-rising flour
  • 1large butter toasted pecans, chopped
  • c soft margarine
  • 1stick cream of celery soup
  • 1pound Garnish:
  1. Boil chicken until done
  2. Cut chicken into small pieces
  3. Boil pasta shells in chicken broth for 8-10 minutes and drain most of the broth
  4. Add margarine, soup, Velveeta cheese, mexicorn and chicken
  5. Mix well and pour into a casserole dish
  6. Bake at 350 degrees for 30 minutes