Party Chicken Tetrazzini

• 1 (5 to 6 lb.) hen
• 1/2 c. butter
• 8 Tbsp. flour
• 1 c. heavy cream
• 3/4 lb. American cheese, cut in small chunks
• 2 (3 oz.) cans ripe olives
• 1 (4 oz.) can mushroom pieces
• 1 (3 oz.) pkg. slivered almonds, toasted
• 3 Tbsp. minced onion
• 3 Tbsp. minced bell pepper
• 3 Tbsp. minced celery
• salt and pepper to taste
• 1 (8 oz.) pkg. thin noodles, cooked

1. Cook chicken in chicken bouillon, onions, celery, etc.
2. Cut in bite size pieces.
3. Reserve broth.
4. Cool.
5. Heat butter in large saucepan and add flour, 2 tablespoons at a time, blending thoroughly.
6. Slowly add 4 cups chicken broth from which the fat has been removed.
7. Add cream, onion, bell pepper and celery.
8. Stir over low heat until thickened.
9. Add cheese and stir until melted. Combine this mixture with chicken and all other ingredients except noodles.
10. Boil noodles according to package directions; drain well and stir into chicken mixture.
11. Taste for seasoning.
12. Turn into 2 (1 1/2-quart) casseroles or 1 (3-quart) casserole.
13. Bake at 350u0b0 until bubbly and heated thoroughly.
14. Freezes well.
15. A 5 to 6 pound hen equals 4 to 5 breasts plus 8 thighs.

hen, butter, flour, heavy cream, american cheese, olives, mushroom pieces, slivered almonds, onion, bell pepper, celery, salt, thin noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214742 (may not work)