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Add 2 Tblsp oil to skilled & heat up.
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Let me state now that all measurements are approximate and ingredients can be changed according to your tastes.
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We like broc.
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more than carrots for example.
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I use the chop & drop method(chop carrots drop in heated skilled).
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I chop what takes the longest to cook first & so on.
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Adjust the heat to low to prevent burning.
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Add chopped broccoli and onion.
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Season to taste.
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If the vegies are taking too long to cook, I add about a half cup water and cover the pan so steaming takes place.
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When vegetables are to desired doneness, remove from skilled with a slotted utensil allowing oil to drain back into pan.
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place vegetables in oven proof dish.
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I have a big family so I use a cake pan.
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if you added water to the skilled let it boil out.
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Add the remaining 2 Tblsp oil to skilled and heat on high until hot.
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Add cubed chicken and cook until almost done.
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Remove from pan with slotted utensil and place on cooked vegetables.
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If there is water from chicken in pan, let it boil out.
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Add cooked pasta to chicken & vegetables and mix.
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Turn heat to low and add flour sprinkling over remaining oil, stirring until roux is of a soft paste like consistency.
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Cook for 2-3 minutes to get flour taste out.
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Turn heat on high and add milk.
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Remember, all measurements are approximate.
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Season to taste.
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Stir continuously.
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This is the sauce.
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I make it thin and it thickens in oven.
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Cover pan.
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Place in preheated oven and bake for 25 min.
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Remove from oven, uncover, and lay cheese on top.
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Return to oven for 5-7 min.
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or until cheese melts.
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Remove from oven and let stand 5-10 min.
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to cool.
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This is my first added recipe.
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I think everything is included, but if anyone finds an error, please let me know.
