Chicken Tetrazzini
1 Chicken Salt and Pepper, to taste 1 lb. package
Vermicelli Pasta 1-1/2 cups finely chopped Celery 1 Green
Pepper, chopped fine 1 medium Onion. chopped fine 2 4oz.
cans Mushrooms Stems and Pieces,drained 1 lb. Velveeta
Cheese Paprika
1/2 cup Bread Crumbs 3 Tbsp. melted Butter
Cook chicken in water with salt and pepper, always start
chicken cooking in cold water. When done, remove from water
into colander to drain and cool. When cool enough to
handle, separate meat from skin and bone. Cook pasta,
celery, green peppers and onions in some of the chicken
broth chicken was cooked in. If you need more liquid, add
some canned chicken broth. Drain in colander. Combine
chicken, pasta mixture and mushrooms in a 13x9x2" baking
dish you have sprayed with non-stick spray. Shred or cut
cheese up small and top chicken and pasta mixture. Mix 1/2
cup dry bread crumbs with 3 Tbsp. melted butter. Sprinkle
over cheese. Lightly sprinkle with paprika. Bake in 350
degree preheated oven from 35 to 45 minutes or until bubbly
and crumbs are nice and brown. Serves: 6
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