Chicken Tettrazini
1 medium onion, chopped
½ cup butter or margarine
¼ cup flour
½ teaspoon salt
¼ teaspoon pepper
1 cup chicken broth
1 cup whipping cream
1 (2-ounce) jar pimento with liquid
1 (8-ounce can mushrooms with liquid
¼ cup cooking sherry
1 (16-ounce) bag egg noodles, cooked
3 cups cooked, chopped chicken
2 cups shredded mozzarella cheese
Directions:
Melt margarine over medium heat in frying pan. Saute onion in margarine until translucent.
- Stir in flour, salt and pepper to form a roux. Cook and stir until bubbly.
- Add chicken broth and whipping cream. Stir until well blended.
- Add pimento, mushrooms and cooking sherry. Remove from heat.
- In a greased 13 x 9 casserole dish, layer cooked egg noodles.
- Scatter cooked chicken over noodles. Pour sauce evenly over entire mixture.
- Sprinkle with 2 cups shredded mozzarella cheese.
- Bake at 350 degree oven for 30 minutes.
Yield: 10 to 12 servings