Chicken tetrazzini #3
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| 2 | Cloves garlic | |
| 1 | large | Hen (at least 3 lbs) |
| 1 | pack | (10-oz) wide egg noodles |
| 1 | can | (4-oz) sliced mushrooms |
| 1 | small | Onion; grated |
| ½ | Stick butter | |
| 1 | Jar (2-oz) pimento strips | |
| 2 | cups | Half-and-half cream |
| 1 | can | Cream of mushroom soup |
| 1½ | cup | Sharp cheddar cheese |
| Cracker meal | ||
| Paprika | ||
Directions
Boil chicken until tender in water seasoned with salt, pepper & garlic.
Remove meat & cut into 2-inch strips. Remove garlic & cook noodles in chicken stock. Add half-and-half to mushroom soup. Combine cheese, mushrooms & pimento with onion which has been cooked in butter until soft.
(Add a little chicken broth to cook onion in if necessary.) Add to soup mixture to make sauce. Combine chicken, noodles & sauce. Pour into 3-quart casserole greased with chicken stock. Sprinkle top with cheese & cracker meal. Bake at 350 for 30 minutes. Sprinkle top with paprika.
RITA FINCHER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .