CHICKEN TETRAZZINI RECIPE - (4/5)

CHICKEN TETRAZZINI Recipe - (4/5) image

Provided by á-8198

Number Of Ingredients 14

4 LARGE CHICKEN BREASTS
1 8OZ. PKGNOODLES
2 2 OZ. JARS DICED PIMENTO
1 CAN CREAM OF MUSHROOM SOUP
1 41/2 OZ, CAN CHOPPED RIPE OLIVES
2 CANS SLICED MUSHROOMS PLUS LIQUiD
1 MEDIUM ONION, CHOPPED
1 STICK MARGARINE
1 8 oz. CAN WATER CHESTNUTS (OPTIONAL)
1 LB VELVETTA CHEESE
1/2 CUP MILK
3/4 TBSP FLOUR
CHICKEN BOULLION CUBE
GARLIC POWDER, SALT & PEPPER TO TASTE

Steps:

BOIL CHICKEN, ALONG WITH SALT, PEPPER & A BOULLiON CUBE, IN ENOUGH WATER TO COVER. WHEN DONE, BONE, SKIN & CUT INTO BITE SIZE,D PIECES. STRAIN WATER & SET ASIDE. MELT MARGARINE IN LARGE SKILLET. ADD ONION AND SAUTE. S'IIR IN FLOUR & ADD MILK, MUSHROOM SOUP &. MUSHROOMS &. MIX. ADD CHIICKEN, WATER CHESTNUTS, OLiVE & PIMENTO PLUS A DASH OF GARLIC POWDER, SALT & PEPPER TO TASTE. CUT VELVEETA INTO SLICES & ADD TO CHICKEN. STIR OCCASIONALLY WHILE VELVEETA MELTS. COOK NOODLES IN DRAINED CHICKEN WATER ACCORDING TO DIRECTIONS, LESS SALT. CON,{BINE DRAINED NOODLES &, CHICKEN MIXTURE &, POUR INTO A 9 X 13 CASSEROLE. BAKE AT 350 DEGREES FOR 20 MINUTES OR UNTIL IT BUBBLES. IF CASSEROLE IS DRY, ADD A LITTLE MILK