Chicken tetrazzini #5

Yield: 8 Servings

Measure Ingredient
2 \N Chickens
1 cup Diced celery
1 cup Chopped onions
1 cup Diced green pepper
3 cups Rich white sauce
\N \N Paprika
2 cups Sliced fresh mushrooms
\N \N Parmesan cheese

Boil chicken until tender. Bone & dice chicken in small cubes. Reduce chicken stock until very rich. Saute celery, onions & green pepper in small amount of butter, just until tender. Add chicken, celery mixture & mushrooms to the chicken stock. Make a thick rich white sauce & add enough paprika to give it a rich, pink color. Combine chicken mixture with white sauce; serve over cooked spaghetti & top with generous amounts of grated Parmesan cheese.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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