Chicken Tetrazzini

• 1 (2 to 4 lb.) chicken
• 2 qt. seasoned water
• 1/2 c. celery
• 1 medium onion
• 1 bell pepper
• 1/2 stick butter
• 1 (8 oz.) pkg. spaghetti, broken up
• 1 small jar pimento, chopped
• 1/2 lb. grated sharp Cheddar cheese
• 2 heaping Tbsp. jalapenos, chopped
• 1 (4 oz.) can mushrooms, drained
• 1 can cream of mushroom soup (undiluted)
• 1 soup can chicken broth
• grated Parmesan cheese
• 1/4 c. chopped, cooked ham
• 1/4 c. good Castroville garlic sausage, minced
• 2 Tbsp. minced white onion
• 1 c. soft bread crumbs or smashed garlic croutons
• 1/4 tsp. salt
• 4 whole chicken breasts (you can use partridges if you can afford them)
• 1/4 c. finest olive oil
• 1 tsp. paprika
• 1/2 c. orange juice or 1/3 c. each: orange juice and cheap champagne
• 1 c. seedless white grapes

1. Combine the first five ingredients.
2. Preheat oven to 350u0b0. Stuff the chicken breasts and tie with kitchen string.
3. Brush the outside of the breasts with the oil which has been blended with paprika and, optionally, 1 teaspoon salt.
4. Place in a shallow casserole.
5. Place stemmed while grapes around fowl.
6. Bake about 35 minutes, until delicately browned.
7. Brush with oil and baste frequently (at least 3 times) with orange juice or mixture.

chicken, water, celery, onion, bell pepper, butter, pimento, grated sharp, jalapenos, mushrooms, cream of mushroom soup, chicken broth, parmesan cheese, garlic sausage, white onion, bread crumbs, salt, chicken breasts, finest olive oil, paprika, orange juice, white grapes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=258596 (may not work)