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My Mothers Chicken Tetrazinnin
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1 large hen, boiled and cut in shreds
6 pieces celery, chopped fine
1 medium onion, chopped
3 Tbls. butter
2 cups chicken stock
1 can cream of mushroom soup
1/2 lb. sharp cheese, grated
1 Tbls. worchestershire sauce
Salt and Pepper to taste
1 cup chopped pecans
8 oz. fine egg noodles
1 small bottle stuffed green olives, sliced, optional
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Cook celery and onions in butter until tender, using low heat.
Add chicken stock and seasonings. Simmer 15 minutes.
Slowly add the soup, then cheese. Boil and Blanch (pour cold water over after boiling) noodles. Add them to the stock mixture. Let stand 1 hour.
Add chicken and olives. Add pecans.
Bake at 350 degrees F. for about 25 minutes or until hot and bubbly.
This recipe can be frozen.
See more of Frannie's fine recipes at: http://mysite.verizon.net/reso4qht
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Preparation Time: 1 hour |
Serves: 4-6 |
| Recipe Origin: United States |
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Submitted by: |
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Francine Larson
Florida
United States |
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| This recipe has been viewed 2240 times. |
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