Party Chicken Tetrazzini

• 1 (6 lb.) hen, stewed (reserve 4 c. broth)
• 1/4 lb. butter
• 8 Tbsp. all-purpose flour
• 1 c. heavy cream
• 3/4 lb. processed yellow cheese, cut in small chunks
• 1 (1 lb.) can ripe olives, pitted and sliced
• 1 (4 oz.) can mushroom slices (stems and pieces), drained
• 1 (3 oz.) pkg. slivered, toasted almonds
• 3 Tbsp. finely minced onion
• 3 Tbsp. minced green pepper
• 3 Tbsp. minced celery
• salt and pepper to taste
• 8 oz. thin noodles, cooked

1. Stew hen until tender; reserve 4 cups of the broth.
2. Cut meat into bite-size pieces.
3. Set aside.
4. Heat butter in large saucepan and gradually blend in flour.
5. Slowly add the 4 cups chicken broth, then cream.
6. Stir over low heat until mixture has thickened.
7. Add cheese and stir until melted.
8. Combine with chicken and all other ingredients except noodles.
9. Boil noodles according to package directions.
10. Drain well and stir into chicken mixture.
11. Turn into two buttered 1 1/2-quart casseroles and refrigerate until ready to bake.
12. Bake at 350u0b0 until bubbly and heated through.
13. It will freeze nicely if prepared ahead of time and any leftovers will also freeze.
14. Yield:
15. 12 servings.

butter, flour, heavy cream, yellow cheese, ripe olives, mushroom, almonds, onion, green pepper, celery, salt, thin noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1035097 (may not work)