Chicken (or Turkey) Tetrazini

On my recipe it says that I got this from CrochetMom in December 1991 when they (she and Travellin'Dad) lived in Eugene, OR. It can be made with either chicken or turkey, which makes this a good post-Thanksgiving-leftovers meal.

 

Chicken (or Turkey) Tetrazini

Ingredients:

• 12 ounces frozen egg noodles (dry noodles that have been pre-boiled also work)
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1/2 cup water
• 2 cups shredded cheddar cheese
• 1-1/2 cups cooked, cubed/shredded chicken/turkey
• 1-1/2 cups frozen mixed vegetables (thawed)
• 2 Tbl diced pimentos
• 1/4 cup seasoned breadcrumbs
• 2 Tbl shredded Parmesan cheese
• 2 Tbl dried parsley

Directions

1. Preheat oven to 375. Grease an 11 x 7 (approximately) baking dish.
2.   Prepare noodles according to package directions, to al dente.
3. Combine soup, milk, water, and shredded cheddar cheese in a large saucepan. Cook on medium heat until sheese is melted and mixture is hot.
4. Stir the noodles, chicken/turkey, vegetables, and pimento into the cheese sauce in the saucepan until combined.
5. Transfer sauce/noodle/chicken mixture to baking dish.
6. Combine the breadcrumbs, Parmesan cheese and parsley in a small bowl; sprinkle over top of contents of baking dish.
7. Bake uncovered 30 minutes.

~Mamie "When the going gets weird, the weird turn pro!" (Hunter S. Thompson)