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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini is from A Cookbook for Erin, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken, 4-6 lbs.
1 onion
1 stalk of celery
Salt and pepper to taste

6 Tbsp. margarine
1 large onion, diced
1 large green pepper, diced
1 small can of mushrooms, optional
2 cans of cream of mushroom, celery or chicken soup
1 soup can of milk
1 box of vermicelli
Directions:
Directions:
Boil chicken in a large pot with 1 onion, celery, salt and pepper until tender, about 45 minutes. Depends on size of chicken.
Remove and cool slightly. Remove vegetables from the water and save the water. Remove skin and chicken from bones. Cut into bite size pieces.
Set aside.

In a skillet, saute diced onion and green pepper until tender. Mix in soup and milk. Mix well.

Cook vermicelli in the broth from the chicken as directed on package.

Combine chicken, soup mixture and vermicelli.
Transfer to a slightly greased 13x9x2" baking dish.
Spread top with grated cheddar cheese. Cover with foil. Bake in a 350º oven for about 45 minutes. Uncover and bake a few minutes more, until cheese is all melted. May also be cooked in 2 8x8" pans. Freezes very well.

 

 

 

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