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

Ingredients

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

Preparation

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