Chicken tetrazzini #2

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


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, .

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