Chicken Tetrazzini - cooking recipe

Ingredients

3 c. boiled chicken, chopped
1 (10 3/4 oz.) can cream of chicken soup
1 (16 oz.) can English peas
1 can cream of mushroom soup
2 oz. sliced almonds (optional)
4 oz. grated Cheddar cheese
1 (8 oz.) pkg. egg noodles, slightly crushed
1 small onion, chopped fine
1 stalk celery, chopped fine
salt and pepper to taste

Preparation

Boil chicken until done; bone and coarsely chop chicken.
(We usually use whole bird or if you prefer, chicken breasts.)
Retain 2 cups broth.
Spread chicken in a 9 x 13-inch casserole dish. Add the slightly crushed egg noodles on top of chicken.
Saute onion and celery in small amount of butter.
Mix the cream of chicken soup, peas, mushroom soup, sauteed onion and celery and 2 cups broth; pour over chicken and noodles.
If you use the almonds, add to this mixture also.
Top with cheese.
Bake at 350\u00b0 for 25 to 30 minutes until bubbly and the cheese melts.
Yield:
8 to 10 servings.