Chicken-Shrimp Tetrazzini

• 2 whole chicken breasts
• 6 oz. vermicelli
• 1/2 c. chopped onion
• 1 clove garlic, chopped
• 1/3 c. chopped green pepper
• 1 c. chopped celery
• 1/4 c. butter or margarine
• 1 tsp. snipped parsley
• 1 Tbsp. Worcestershire sauce
• 1 (4 1/2 oz.) can shrimp, drained
• 1 can cream of mushroom soup
• 1 (8 oz.) can tomato sauce
• shredded sharp Cheddar cheese

1. Simmer chicken in water until tender, seasoning with salt to taste. Cool. Remove meat from bones and cut into bite size pieces. Cook vermicelli according to package directions.
2. Over low heat, saute onion, garlic, green pepper and celery in butter. Add parsley and Worcestershire sauce.
3. Stir in chicken, vermicelli, shrimp, soup and tomato sauce.
4. Turn into greased shallow 2 1/2-quart casserole; top with cheese.
5. Bake in a 350u0b0 oven for 45 to 50 minutes. Makes 4 to 6 servings.

chicken breasts, vermicelli, onion, clove garlic, green pepper, celery, butter, parsley, worcestershire sauce, shrimp, cream of mushroom soup, tomato sauce, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=954289 (may not work)