You are here

Macaroni And Peas Chicken Tetrazzini

admin's picture
  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)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Macaroni 2 Cup (32 tbs), cooked
  Chicken stock 1⁄2 Cup (8 tbs)

Stew chicken
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.

Recipe Summary


Rate It

Your rating: None
Average: 3.8 (16 votes)

Nutrition Rank

Nutrition Facts

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

Macaroni And Peas Chicken Tetrazzini Recipe