2 batches sour cream
1 cup dry bread crumbs
1/2 teaspoon salt
1 (8 ounce) can stalks celery, drained, for garnish
4 cups bucatini pasta, cut in half
5 cups frozen canned chicken, thawed/cooked
Heat oven to 400 degrees F. Mix sour cream until smooth with 2 cups of bread crumbs and salt. Bake until golden brown. Sprinkle the top with celery, and the bottom with chicken pieces.
FILL a 4 quart casserole dish with 4 quart water, 1/3 cup of soup mixture, 1 chestnut, 1 apricot, 1 meat, 1 teaspoon dried thyme, 3 tomatoes, 1 large basil leaf, 3 leaves spinach, and 3 roma (plum) tomatoes.
Bake in the preheated oven 1 hour, or until a knife inserted into the center comes out clean.