From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Boil hen in seasoned water until done. Cut into bite-sized pieces. Saute onion, celery and green pepper in butter. Mix soup with milk and add to sauteed ingredients. Add mushrooms. Add cheese and stir until melted. Add chicken, vermicelli, salt, pepper and Tabasco. Pour into a buttered 2 quart casserole and bake, uncovered, for 35 minutes at 350 degrees.
SERVINGS: 6 - 8
- 1 (4 pound) hen (approximately 4 cups cubed chicken)
- 4 Tablespoons butter
- 1/2 cup chopped celery
- 1/2 green pepper, chopped
- 1 onion, chopped
- 1 (4 ounce) can mushrooms, sliced and drained
- 2 (10-3/4 ounce) cans cream of mushroom soup
- 1 cup milk
- 1/2 pound yellow cheese, grated
- 7 ounces vermicelli, cooked
- Salt to taste
- Pepper to taste
- Tabasco to taste
TO PREPARE:
Boil hen in seasoned water until done. Cut into bite-sized pieces. Saute onion, celery and green pepper in butter. Mix soup with milk and add to sauteed ingredients. Add mushrooms. Add cheese and stir until melted. Add chicken, vermicelli, salt, pepper and Tabasco. Pour into a buttered 2 quart casserole and bake, uncovered, for 35 minutes at 350 degrees.
SERVINGS: 6 - 8
