Name: Chicken Tetrazinni
Ingredients: 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 (up to); 6 oz Pimiento; drained and chopped

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Poultry	12	Servings

INGREDIENTS

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 (up to)
6	oz	Pimiento; drained and chopped

INSTRUCTIONS

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
350&deg;, 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 Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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