Side Pannel
Chicken Tetrazinni
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
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)
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)
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