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Chicken Tetrazzini
10 ounce
package fine noodles
3 cups diced cooked chicken
1/2 cup minced pimento (opt)
2 cans cream of mushroom soup
1 cup chicken broth
2 cups tiny peas (drained)
1 small chopped onion
2 stems chopped celery
2 tablespoons butter
3 cups grated cheese
Accent, celery salt, and pepper to taste
Cook noodles as directed on package. Drain and rinse
with hot water. While noodles are cooking, sauté onion and
celery in butter until tender but not brown. In large mixing
bowl add rest of ingredients to noodles, onion, and celery
withholding 1 cup of cheese. Season with accent, celery
salt, and pepper. Toss lightly until thoroughly mixed. Pour
into buttered roasting pan. Sprinkle with remaining cheese.
This maybe made the night before and put in the fridge. Heat
until bubbly and cheese melts at 350 degrees for 30 minutes.
Freezes well. Easily serves 12.
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