Chicken tetrazzini #4
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Hen |
| 1 | Green pepper; chopped | |
| 1 | Onion; chopped | |
| 1 | tablespoon | Flour |
| 1 | pack | (large) noodles |
| 1 | can | Cream of mushroom soup |
| 1 | can | Pimento; diced |
| 1 | Roll garlic cheese | |
| 1 | Egg; beaten | |
| 3 | tablespoons | Dried milk |
| Salt | ||
Directions
Boil & debone hen. Chop into small pieces. Using 2 Tbs chicken fat, cook pepper & onion until tender. Add flour & set aside. Cook noodles in chicken broth until broth is absorbed. Set aside. In another pan combine soup, pimento, cheese & beaten egg. Cook until cheese is melted. Add dry milk & salt. Mix all 3 mixtures together & bake 45 minutes. This may be made ahead of time & frozen. (It's delicious. If chicken is too fat, skim some fat from broth before cooking noodles.) LOTTIE FORREST
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .