Macaroni And Peas Chicken Tetrazzini
|Stewing chicken||5 Pound, cut up|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Diced celery||2 Cup (32 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Silvered ripe olives||1⁄2 Cup (8 tbs)|
|Grated sharp cheddar cheese||2 Cup (32 tbs)|
|Chopped pimento||1⁄2 Cup (8 tbs), or cut up|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
|Frozen peas||10 Ounce, cooked (1 Package)|
|Macaroni||2 Cup (32 tbs), cooked|
|Chicken stock||1⁄2 Cup (8 tbs)|
Cut chicken meat into bite-size pieces.
Measure out 1/2 cup chicken stock.
Heat butter in heavy skillet.
Cook onion, celery, mushrooms and green pepper until tender.
Add olives, cheese, pimento, almonds, peas and the chicken.
Sprinkle with salt and pepper.
Add hot drained macaroni and mix lightly.
Add the chicken stock and heat.