Chicken Tetrazzini - cooking recipe

Ingredients

1 qt. water
1 tsp. salt
1 (4 to 5 lb.) stewing chicken
1 3/4 c. chicken broth
1 small can sliced mushrooms
2 Tbsp. flour
1/2 tsp. garlic powder or salt
1/8 tsp. pepper
1/2 c. cream
1 c. grated Cheddar cheese
4 c. cooked rice
1 Tbsp. parsley, chopped
4 strips bacon, cooked and crumbled
1/4 c. cracker crumbs
1/4 tsp. poultry seasoning

Preparation

Simmer chicken in water for approximately 3 to 4 hours or until thigh meat is tender.
Remove chicken from pot, reserving stock. Remove meat from bones and cut into serving size pieces.
Heat stock from chicken, broth and juice from mushrooms.
Blend together the flour, garlic salt and cream.
Stir into broth and cook, stirring constantly until thickened.
Add salt and pepper to taste and remove from heat.
Stir in Cheddar cheese.
Combine rice, chicken, mushrooms and chopped parsley in another container.
Into a buttered 3-quart casserole, alternate layers of chicken mixture and sauce.
Top with bacon, cracker crumbs and poultry seasoning. Bake in a 375\u00b0 oven for 30 to 45 minutes or until bubbly.
Serves 6 generously.