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.
Serving size: Complete recipe
Calories 7222 Calories from Fat 3672
% Daily Value*
Total Fat 418 g643.7%
Saturated Fat 145.6 g728.1%
Trans Fat 0 g
Cholesterol 1883.2 mg627.7%
Sodium 6637.7 mg276.6%
Total Carbohydrates 264 g88.1%
Dietary Fiber 40.5 g162%
Sugars 41.1 g
Protein 582 g1163.3%
Vitamin A 329.8% Vitamin C 436.1%
Calcium 234.9% Iron 215.4%
*Based on a 2000 Calorie diet