Chicken Tetrazzini Recipe

Chicken Tetrazzini Recipe

1 pkg. noodles that have been cooked in chicken stock
2 cups or more of cooked & chopped chicken
3 cans of undiluted soup (cream of mushroom)
1/2 chopped green bell peppers
1 (5-oz.) can mushroom slices
1 chopped onion
2 tbsps. of butter
1 tsp. of salt
5 tbsps. of light cream
1 cup of sharp cheese, shredded & divided
4 tbsps. of sherry
1 tbsp. of Worcestershire
red pepper
black pepper
Tabasco

In a saucepot, saute the onions & green peppers in melted butter. Next, add the soup and thin it with the light cream. Stir in half a cup of shredded cheese into the sauce.

Put in the other recipe ingredients into the sauce which include the seasonings for taste except for the noodles.

Be sure to mix them well & let the sauce thicken up then set sauce aside. The pasta noodles should be cooked in the chicken stock from cooking up the chicken.

Arrange the noodles, pieces of chicken & the sauce in a well oiled 13×9-inch casserole and repeat layering in the same order until finished then top it with a sprinkle of the remaining shredded cheese.

Cook inside the oven for about 20-30 mins. at around 375′ F. This dish can also be stored in the fridge after it has cooked.

Serves 8-10.