Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | (4-lb) hen (approximately 4 cups cubed chicken) |
| 4 tablespoons | Butter |
| ½ cup | Chopped celery |
| ½ \N | Green pepper; chopped |
| 1 \N | Onion; chopped |
| 1 can | (4-oz) mushrooms; sliced and drained |
| 2 cans | (10.75-oz) cream of mushroom soup |
| 1 cup | Milk |
| ½ pounds | Yellow cheese; grated |
| 7 ounces | Vermicelli; cooked |
| \N \N | Salt to taste |
| \N \N | Pepper to taste |
| \N \N | Tabasco to taste |
Boil hen in seasoned water until done. Cut into bite-sized pieces. Saut‚ onion, celery and green pepper in butter. Mix soup with milk and add to saut‚ed ingredients. Add mushrooms. Add cheese and stir until melted. Add chicken, vermicelli, salt, pepper and Tabasco. Pour into a buttered 2 quart casserole and bake, uncovered, for 35 minutes at 350ø. Yield: 6 to 8 servings.
ANN CASHION (MRS. TED)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .