Chicken tetrazzini #4

Yield: 6 Servings

Measure Ingredient
1 large Hen
1 \N Green pepper; chopped
1 \N Onion; chopped
1 tablespoon Flour
1 pack (large) noodles
1 can Cream of mushroom soup
1 can Pimento; diced
1 \N Roll garlic cheese
1 \N Egg; beaten
3 tablespoons Dried milk
\N \N Salt

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, .

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