Chicken Tetrazzini

Hazel's Hot Dish Recipe of the Week

Chicken Tetrazzini

3 cups boiled, chopped chicken

1 can cream of chicken soup

1 can LeSeur peas drained

1 can cream of mushroom soup

2 oz pkg sliced almonds

2 T instant onions

1/2 cup finely grated cheddar cheese

8 oz egg noodles finely crushed

1 t salt

1 t pepper

Boil chicken in 1 quart water. Cool and chop chicken. Reserve broth. Spread chicken in a 9 x 13 baking dish. Layer cream of chicken, drained peas. onions, cream of mushroom soup, one cup broth, almonds, crushed noodles, salt, pepper and second cup of broth. Top with cheese. Bake in 350 oven for 25 to 30 minutes until bubbly and cheese melts.