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Sauté the cauliflower, mushrooms, broccoli and
celery together. Add the chicken when the
mushrooms start to release some liquid and
continue cooking a couple minutes longer.
Meanwhile, add the tomato paste, sour cream and
half-and-half. Pour the mixture into a gratin dish
and sprinkle with Parmesan. Bake at 350 until
bubbly and brown on top, about 30 minutes Makes 2
servings.
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