| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
(4-lb) hen (approximately 4 cups cubed chicken) |
| 4 |
tb |
Butter |
| 1/2 |
c |
Chopped celery |
| 1/2 |
|
Green pepper; chopped |
| 1 |
|
Onion; chopped |
| 1 |
cn |
(4-oz) mushrooms; sliced and drained |
| 2 |
cn |
(10.75-oz) cream of mushroom soup |
| 1 |
c |
Milk |
| 1/2 |
lb |
Yellow cheese; grated |
| 7 |
oz |
Vermicelli; cooked |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
Tabasco to taste |
INSTRUCTIONS
Boil hen in seasoned water until done. Cut into bite-sized pieces. Saut.
onion, celery and green pepper in butter. Mix soup with milk and add to
saut.ed ingredients. Add mushrooms. Add cheese and stir until melted. Add
chicken, vermicelli, salt, pepper and Tabasco. Pour into a buttered 2 quart
casserole and bake, uncovered, for 35 minutes at 350°. Yield: 6 to 8
servings.
ANN CASHION (MRS. TED)
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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