Chicken tetrazinni

12 Servings

Ingredients

Quantity Ingredient
4 pounds Chicken
2 cans (13.5-oz) chicken broth
1 cup Diced celery
Salt
Pepper
2 Green peppers; diced
2 Onions; diced
20 ounces Vermicelli
20 ounces Sharp Cheddar cheese; grated
2 cans (10.75-oz) cream of mushroom soup
1 can (2-oz) sliced mushrooms; drained (up to)
6 ounces Pimiento; drained and chopped

Directions

Place chicken in a large pot and cover with 2 cans of chicken broth and water. Add 1 cup diced celery and salt and pepper. Cook. Skin, bone and cut into chunks. Bring chicken broth back to a boil with green peppers and onions. Cook vermicelli in broth. Drain but save 2 cups of the liquid to put back in a large bowl. Add vermicelli, celery, peppers, onions, grated cheese, mushroom soup and mushrooms to the 2 cups of broth. Stir until cheese is melted into the mixture. Add chicken chunks and pimiento. Bake at 350ø, uncovered, for 30 to 45 minutes. Yield: 12 to 16 servings.

JANN SCOTT (MRS. BOB)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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