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- 3 cups cooked, shredded chicken or turkey
- 3 tablespoons butter
- 1/4 cup flour, plus 1 tablespoon
- 1 cup diced onion
- 1 stalk diced celery
- 2 1/2 cups chicken or turkey broth
- 1/2 cup milk, or you may use more broth, if desired
- 16 ounces of frozen vegetables, or use an equal amount of leftover veggies
View Full Recipe at Lynda's Recipe Box
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