Name: Chicken Tetrazzini #2
Ingredients: 1 (5-lb) chicken; 8 oz Shell macaroni; 1/2 lb Each: sharp cheese; mild cheese & American cheese; 1 lg Onion; chopped; 1 lg Bell pepper; chopped; 3 Ribs celery; chopped; 1 cn Whole tomatoes; 1 cn Mushrooms; Butter; Salt & pepper; 2 tb Butter or margarine; 2 tb Flour; 1/4 ts Salt; 1 c Milk

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	American	Poultry	8	Servings

INGREDIENTS

1		(5-lb) chicken
8	oz	Shell macaroni
1/2	lb	Each: sharp cheese; mild cheese & American cheese
1	lg	Onion; chopped
1	lg	Bell pepper; chopped
3		Ribs celery; chopped
1	cn	Whole tomatoes
1	cn	Mushrooms
		Butter
		Salt & pepper
2	tb	Butter or margarine
2	tb	Flour
1/4	ts	Salt
1	c	Milk

INSTRUCTIONS

WHITE SAUCE
Cook chicken & remove from broth. Cook macaroni in chicken broth. Cube
chicken & all cheeses. Saute onion, pepper & celery in butter & add
tomatoes & mushrooms. Slowly cook down. Add chicken, cheeses, macaroni &
vegetables to white sauce. Season to taste. Place in buttered 3-quart
casserole. Bake in medium oven (325 or 350) for 30-45 minutes. Yields 8-10
servings. White Sauce: Melt butter. Blend in flour & salt. Add milk all at
once & cook quickly until mixture thickens & bubbles. (Or you may
substitute 1 can cream of mushroom soup & 1 soup can milk.)
RUTH HIGGINBOTHOM
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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