• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Chicken Tetrazinni

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 4 lb Chicken
  • 2 cn (13.5-oz) chicken broth
  • 1 c Diced celery
  • Salt
  • Pepper
  • 2 Green peppers; diced
  • 2 Onions; diced
  • 20 oz Vermicelli
  • 20 oz Sharp Cheddar cheese; grated
  • 2 cn (10.75-oz) cream of
  • -mushroom soup
  • 1 cn (2-oz) sliced mushrooms;
  • -drained
  • 4 -(up to)
  • 6 oz Pimiento; drained and
  • -chopped


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.


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