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Chicken Tetrazzini

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Ingredients
  Hen 4 Pound (1 Piece)
  Water 3 Quart (More / Less)
  Salt 1 Tablespoon
  Black pepper 1⁄2 Teaspoon
  Red pepper 1 Dash
  Onion 1⁄2 , chopped
  Celery tops 6
  Garlic 1 Clove (5 gm), crushed
  Chicken broth 2 Quart
  Broad egg noodles 300 Gram (1 Large Package)
  Chopped celery 1 1⁄2 Cup (24 tbs)
  Chopped onions 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm)
  Parsley flakes 1 Tablespoon
  Cream of mushroom soup/Cream of celery / cream of chicken soup 2 Can (20 oz)
  Stewed tomatoes 2 Can (20 oz), drained
  Button mushrooms 16 Ounce (2 Cans, 8 Ounce Each)
  Ground thyme 1⁄4 Teaspoon
  Salt To Taste
  Pepper To Taste
  Grated sharp cheddar cheese 3⁄4 Cup (12 tbs)
  Bread crumbs/Cracker crumbs 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Remove the neck and giblets of the hen and wash thoroughly.
2) Preheat the oven to 350 degrees.

MAKING
3) In a large pot or Dutch oven, place the cleaned hen.
4) Pour enough water to cover the hen.
5) To this water, add the seasonings.
6) Bring to a slow boil. Continue to cook until chicken turns tender.
7) Now, reserve the broth in a bowl and dice the chicken.
8) In the reserved broth, cook noodles, celery, onion, garlic and parsley.
9) In a casserole dish, combine chicken, noodles, vegetable mixture, soup, tomatoes, mushrooms, thyme, salt and pepper.
10) On top of this mixture, add grated cheese and crumbs.
11) Bake in the oven at for about 1 hour, or until the mix is browned.

SERVING
12) This recipe makes 2 large casseroles. You can serve it hot, garnished with more cheese, if required.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
140 Minutes
Ready In: 
0 Minutes
Servings: 
14

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