Yield: 8 Servings
Measure | Ingredient |
---|---|
1 \N | (5-lb) chicken |
8 ounces | Shell macaroni |
½ pounds | Each: sharp cheese; mild cheese & American cheese |
1 large | Onion; chopped |
1 large | Bell pepper; chopped |
3 \N | Ribs celery; chopped |
1 can | Whole tomatoes |
1 can | Mushrooms |
\N \N | Butter |
\N \N | Salt & pepper |
2 tablespoons | Butter or margarine |
2 tablespoons | Flour |
¼ teaspoon | Salt |
1 cup | Milk |
WHITE SAUCE
Cook chicken & remove from broth. Cook macaroni in chicken broth. Cube chicken & all cheeses. Saute onion, pepper & celery in butter & add tomatoes & mushrooms. Slowly cook down. Add chicken, cheeses, macaroni & vegetables to white sauce. Season to taste. Place in buttered 3-quart casserole. Bake in medium oven (325 or 350) for 30-45 minutes. Yields 8-10 servings. White Sauce: Melt butter. Blend in flour & salt. Add milk all at once & cook quickly until mixture thickens & bubbles. (Or you may substitute 1 can cream of mushroom soup & 1 soup can milk.) RUTH HIGGINBOTHOM
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .