All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m.
CHICKEN TETRAZZINI
(from La Pinata Junior League of McAllen, Texas)
- Bake at 350 degrees
- 2 casseroles
- Yields 4-6 servings
- Freezes
1 large chicken
4 cups water
½ stick margarine
1 (5 ounce) package vermicelli
1 cup celery, chopped fine
1 cup onion, chopped fine
1 cup cheese, grated (save some for topping)
2 (10 ¾ ounce) cans cream of chicken soup
Dash of garlic salt
Boil chicken, bone and cut into small pieces. Return chicken to stock adding margarine and vermicelli and cook until tender. Cook celery and onion in oil until tender, then add to broth. Add cheese, soup and garlic salt. Put into 2 casseroles. Sprinkle cheese on top and bake for 50 minutes.
(from La Pinata Junior League of McAllen, Texas)
- Bake at 350 degrees
- 2 casseroles
- Yields 4-6 servings
- Freezes
1 large chicken
4 cups water
½ stick margarine
1 (5 ounce) package vermicelli
1 cup celery, chopped fine
1 cup onion, chopped fine
1 cup cheese, grated (save some for topping)
2 (10 ¾ ounce) cans cream of chicken soup
Dash of garlic salt
Boil chicken, bone and cut into small pieces. Return chicken to stock adding margarine and vermicelli and cook until tender. Cook celery and onion in oil until tender, then add to broth. Add cheese, soup and garlic salt. Put into 2 casseroles. Sprinkle cheese on top and bake for 50 minutes.