Genoa Hervey'S Tetrazzini

• 1 chicken (2 1/2 to 3 lb.)
• 1 onion, chopped
• 1 green pepper, chopped
• 1 lb. wide noodles
• 2/3 c. flour
• 1 qt. milk
• 3/4 c. milk
• 1 stick oleo
• salt and pepper
• 1 can mushroom soup
• 1 lb. American cheese, finely grated

1. Cook chicken in about 3 or 4 quarts of water until tender. Remove from broth and bone.
2. Add onion and green pepper to broth and cook a few minutes, or until tender.
3. Add noodles and cook about 10 minutes until they start to get tender.
4. Add mushroom soup.
5. Separately, scald 1 quart milk; do not stir much.
6. Add flour to 3/4 cup milk, then stir into hot milk to thicken.
7. Add oleo and cheese.
8. When cheese melts, add to noodle mixture, then boned chicken.
9. Put in casserole dishes or other container and bake at 350u0b0 for about 30 minutes, until mixture begins to brown or bubbles good.

chicken, onion, green pepper, wide noodles, flour, milk, milk, oleo, salt, mushroom soup, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=956872 (may not work)