Casserole: Chicken Tetrazzini

6 lbs. chicken, cooked, cut into pieces

2 qts. broth from chicken

1 c. chopped celery

1 c. chopped onion

1 12-oz. pkg. thin noodles

1 lb. Velveeta cheese

1 lg. can sliced mushrooms

1 sm. jar pimento, diced

Soy sauce

Worcestershire sauce

Cook chicken, remove from liquid.  Skim excess fat from broth and keep 2 quarts.  Cook celery, onions, and noodles in broth.  Cooked mixture should have some juice remaining.  While warm, add Velveeta, mushrooms, pimento and chicken.  Season to taste with soy sauce and Worcestershire.  Pour into two 2-quart casseroles and sprinkle with paprika.  Bake uncovered for 45 minutes at 350.  May be frozen before baking.

Mrs. Steve (Mary Beth) Huser

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987