Michelle's Chicken Tetrazzini

By mamapig

Ingredients

• 6 chicken breasts
• 4 cups chicken stock
• 1/4 lb. butter
• 8 Tbs. flour
• 1 cup sour cream
• 3/4 cup shredded cheddar cheese
• 1 can black olives
• 1 2 oz. jar pimiento strips
• 1 4 oz. can sliced mushrooms
• 1 medium onion
• 2 ribs celery
• 3 oz. slivered almonds, toasted
• 1 tsp. dry mustard
• 8 oz. egg noodles

Details

Servings 12

Preparation

Step 1

Boil chicken in pot of boiling water until almost done. Remove from pot, cube, and set aside. Add butter and flour to the pot to make a roux. Add broth, sour cream, cheese, mustard and cook over low heat to thicken.

Drain black olives, pimiento and mushrooms
slice celery
mince onion
toast almonds
cook noodles

Add all to pot and stir to warm. Spray a large casserole dish with Pam, and bake in 350° oven for 20 minutes until it bubbles.

Michelle sometimes uses black olives, sometimes green, or sometime mixes. She suggests baking the casserole then reheating it to serve at a later time.

serves 12