| Chicken Tetrazinni
4 pounds of chicken
two 13.5 ounce cans of chicken broth
1 cup of diced celery
Salt
Pepper
2 Green peppers, diced
2 Onions, diced
20 ounces of Vermicelli
20 ounces of sharp Cheddar cheese; grated
two 10.75 ounce cans of cream of mushroom
one 2 - 4 ounce can of sliced mushrooms
6 ounces of Pimiento, drained and chopped |
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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 350ºF. uncovered, for 30 to 45 minutes. Yield: 12 to 16 servings. JANN SCOTT (MRS. BOB) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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