Chicken
Chicken Tetrazzini Casserole Serves 6
3½-pound chicken water to cover ½ onion, sliced celery leaves and pieces ½ carrot salt pepper 2 cups vermicelli pasta ¼ cup green bell pepper, chopped 1 8 ⁄ teaspoon black pepper 1 cup chicken broth ¼ cup chopped pimentos ½ onion, chopped 3 cups cooked chicken 4-ounce can mushrooms 1 can cream of mushroom soup 1 teaspoon salt 1 3⁄ pound sharp Cheddar cheese, grated (divided)
Boil chicken with onion, celery, carrot, salt, and pepper. Cook until tender. Let cool. De-bone and cut into chunks. Cook vermicelli according to package directions, then drain. Cook green pepper and onion in broth gently until tender. Add other ingredients to broth. Add vermicelli and cheese. Pour into casserole and top with saved cheese. Adapted from The Nunns’ Cookbook Sally Nunn
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