Chicken tetrazinni
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Chicken |
| 2 | cans | (13.5-oz) chicken broth |
| 1 | cup | Diced celery |
| Salt | ||
| Pepper | ||
| 2 | Green peppers; diced | |
| 2 | Onions; diced | |
| 20 | ounces | Vermicelli |
| 20 | ounces | Sharp Cheddar cheese; grated |
| 2 | cans | (10.75-oz) cream of mushroom soup |
| 1 | can | (2-oz) sliced mushrooms; drained (up to) |
| 6 | ounces | Pimiento; drained and chopped |
Directions
Place chicken in a large pot and cover with 2 cans of chicken broth and water. Add 1 cup diced celery and salt and pepper. Cook. Skin, bone and cut into chunks. Bring chicken broth back to a boil with green peppers and onions. Cook vermicelli in broth. Drain but save 2 cups of the liquid to put back in a large bowl. Add vermicelli, celery, peppers, onions, grated cheese, mushroom soup and mushrooms to the 2 cups of broth. Stir until cheese is melted into the mixture. Add chicken chunks and pimiento. Bake at 350ø, uncovered, for 30 to 45 minutes. Yield: 12 to 16 servings.
JANN SCOTT (MRS. BOB)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .