Chicken Tetrazini

Ingredients

• 1 (5 lb) stewing hen (or 8 bone-in chicken breasts)
• 2 quarts boiling water
• 1 Tbsp salt
• 8 oz vermicelli
• 1 cup butter
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1/2 lb sliced mushrooms
• 1/2 cup sifted flour
• 1 pint light cream
• 1 lb cheddar cheese, coarsely grated
• Salt and freshly ground pepper

Instructions

1. In a kettle, combine chicken, water, and salt; cover and cook over low heat until the chicken is tender.
2. Remove the meat from the bones while warm and cut into bite-sized pieces.
3. Skim excess fat from the broth.
4. Measure 1 quart of the broth into the kettle, bring to a rapid boil, and gradually add the vermicelli so the broth continues boiling.
5. Cook uncovered, stirring occasionally, about 9 minutes until tender.
6. In a large saucepan, melt the butter over low heat; add the green pepper, onion, and mushrooms and cook until tender.
7. Add the flour and blend.
8. Add the cream and cook until thickened, stirring constantly.
9. Stir in the cheese and cook until melted.
10. Combine the cheese sauce, chicken, and vermicelli; mix lightly but thoroughly.
11. Season with salt and pepper.
12. Pour into a 3-quart casserole and bake 30 minutes at 350°.
13. Serve piping hot.