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Chicken Tetrazzini



  • 1/2 green bell pepper, chopped
  • 1 onion, chopped
  • 2 tablespoons butter
  • 3 cans cream of mushroom soup, undiluted
  • 5 tablespoons light cream
  • 1 cup shredded sharp cheese, divided
  • 1 (5 ounce) can mushroom pieces
  • 2 cups or more chicken, cooked and chopped
  • 4 tablespoons sherry
  • 1 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • Black pepper, to taste
  • Red pepper, to taste
  • Tabasco sauce
  • 1 package noodles, cooked in chicken broth


  1. Saute green pepper and onions in butter. Add soup, thinned with light cream. Add 1/2 cup cheese to sauce. Add all other ingredients, including seasonings to taste and omitting noodles. Mix well and let thicken. Set aside.
  2. Cook noodles in chicken broth saved from cooking chicken.
  3. In greased 13 x 9-inch casserole, place layers of noodles, chicken and sauce mixture. Repeat. Top with remaining cheese.
  4. Bake at 375 degrees F for 20 to 30 minutes.

Yields 8 to 10 servings.

Freezes well.

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