Chicken tetrazzini #3

Yield: 6 Servings

Measure Ingredient
1 teaspoon Salt
⅛ teaspoon White pepper
2 \N 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 \N Stick butter
1 \N Jar (2-oz) pimento strips
2 cups Half-and-half cream
1 can Cream of mushroom soup
1½ cup Sharp cheddar cheese
\N \N Cracker meal
\N \N Paprika

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.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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