Chicken tetrazzini #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (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 | Ribs celery; chopped | |
| 1 | can | Whole tomatoes |
| 1 | can | Mushrooms |
| Butter | ||
| Salt & pepper | ||
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Flour |
| ¼ | teaspoon | Salt |
| 1 | cup | Milk |
Directions
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, .