Spaghetti With White Little Neck Sauce(Quick And Easy, This Is A Seafood Lover'S Delight!)

• 1 doz. medium little necks
• 1/2 doz. small necks
• 2 tsp. parsley
• 1 can chopped olives
• olive oil
• 1 clove garlic, chopped
• 4 chicken breasts on bone
• 1 can chicken broth
• 1 (2 c. bag) Uncle Ben's boil-in-a-bag rice
• brown gravy
• 1 (6 oz.) pkg. Uncle Ben's long grain and wild rice
• 1/4 c. butter
• 1/3 c. chopped onion
• 1/3 c. flour
• 1 tsp. salt
• dash of fresh ground pepper
• 1 c. half and half
• 1 c. chicken broth
• 2 to 3 c. cooked cubed chicken breasts (breast meat)
• 1 can water chestnuts, chopped
• 1/4 c. almonds, sliced
• 1/4 c. oil
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 c. thinly sliced celery
• 2 c. bean sprouts, drained
• 2 tsp. sugar
• 4 oz. can water chestnuts
• 2 c. chicken broth
• 2 1/2 Tbsp. cornstarch
• 1/4 c. cold water
• 1/4 c. soy sauce
• 3 c. thinly sliced cooked chicken

1. Heat oil, salt and pepper.
2. Add celery, sprouts, water chestnuts and sugar.
3. Stir in chicken broth and cook about 10 minutes.
4. Blend cornstarch, cold water and soy sauce.
5. Add to vegetable mixture and stir until mixture thickens.
6. Add chicken. Heat through.
7. Serve over hot crisp noodles.

necks, necks, parsley, olives, olive oil, clove garlic, chicken breasts, chicken broth, uncle bens boil, brown gravy, uncle ben, butter, onion, flour, salt, ground pepper, chicken broth, chicken breasts, water chestnuts, almonds, oil, salt, pepper, celery, bean sprouts, sugar, water chestnuts, chicken broth, cornstarch, cold water, soy sauce, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=978758 (may not work)