CHICKEN TETRAZZINI

By á-8198

Ingredients

• 4 LARGE CHICKEN BREASTS
• 1 8OZ. PKGNOODLES
• 2 2 OZ. JARS DICED PIMENTO
• 1 CAN CREAM OF MUSHROOM SOUP
• 1 41/2 OZ, CAN CHOPPED RIPE OLIVES
• 2 CANS SLICED MUSHROOMS PLUS LIQUiD
• 1 MEDIUM ONION, CHOPPED
• 1 STICK MARGARINE
• 1 8 oz. CAN WATER CHESTNUTS (OPTIONAL)
• 1 LB VELVETTA CHEESE
• 1/2 CUP MILK
• 3/4 TBSP FLOUR
• CHICKEN BOULLION CUBE
• GARLIC POWDER, SALT & PEPPER TO TASTE

Preparation

Step 1

BOIL CHICKEN, ALONG WITH SALT, PEPPER & A BOULLiON CUBE, IN
ENOUGH WATER TO COVER. WHEN DONE, BONE, SKIN & CUT INTO BITE
SIZE,D PIECES. STRAIN WATER & SET ASIDE. MELT MARGARINE IN LARGE
SKILLET. ADD ONION AND SAUTE. S'IIR IN FLOUR & ADD MILK,
MUSHROOM SOUP &. MUSHROOMS &. MIX. ADD CHIICKEN, WATER
CHESTNUTS, OLiVE & PIMENTO PLUS A DASH OF GARLIC POWDER, SALT &
PEPPER TO TASTE. CUT VELVEETA INTO SLICES & ADD TO CHICKEN. STIR
OCCASIONALLY WHILE VELVEETA MELTS. COOK NOODLES IN DRAINED
CHICKEN WATER ACCORDING TO DIRECTIONS, LESS SALT. CON,{BINE
DRAINED NOODLES &, CHICKEN MIXTURE &, POUR INTO A 9 X 13
CASSEROLE. BAKE AT 350 DEGREES FOR 20 MINUTES OR UNTIL IT
BUBBLES. IF CASSEROLE IS DRY, ADD A LITTLE MILK