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4 boneless, skinless
chicken breasts,
cooked and cubed
2 10-3/4 oz. cans cream
of chicken soup
16-oz. container sour cream
pepper to taste
1 t. dried basil
16-oz. pkg. frozen mixed
vegetables
2 8-1/2 oz. pkgs.
cornbread mix
1 c. shredded Cheddar cheese
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1st Keep
 Rodsher1
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