Recipe for cooking chicken tetrazzini

Quick Meals- Salads and Pasta :: Pasta Recipes

Chicken Tetrazzini

1/2 green bell pepper, chopped
1 onion, chopped
2 Tbsp. butter
3 cans cream of mushroom soup, undiluted
5 Tbsp. light cream
1 C. shredded sharp cheese, divided
1 (5 oz.) can mushroom pieces
2 C. or more chicken, cooked and chopped
4 Tbsp. sherry
1 tsp. salt
1 Tbsp. Worcestershire sauce
Black pepper, to taste
Red pepper, to taste
Tabasco sauce
1 pkg. noodles, cooked in chicken broth

Saut green bell pepper and onions in butter. Add soup, thinned with light cream. Add 1/2 C. cheese to sauce. Add all other ingredients, including seasonings to taste and omitting noodles. Mix well and let thicken. Set aside.

Cook noodles in chicken broth saved from cooking chicken.

In greased 13 x 9-in. casserole, place layers of noodles, chicken and sauce mixture. Repeat. Top with remaining cheese. Bake at 375 degrees F for 20 to 30 min. Freezes well.

Makes approximately 8 to 10 servings.