chicken tetrazzini ii

Ingredients

• Servings: 6
• 2 skinless, boneless chicken breast halves
• 1 stalk celery
• 1 (4.5 ounce) can sliced mushrooms
• 1 (12 fluid ounce) can evaporated milk
• 8 ounces processed cheese food (eg. velveeta)
• 1/2 cup butter
• 1/3 cup dry
• 1 pinch salt
• 1 pinch ground black pepper
• 1/4 cup cornflakes cereal
• 1 pinch paprika
• 3/4 (12 ounce) package egg noodles, cooked and drained

Recipe

• boil chicken breasts and celery in 4 cups of water for about 30 minutes. remove from heat and remove chicken from water to cool. when chicken is cooled, shred and set aside.
• in a large skillet, melt butter or margarine. drain mushrooms, reserving liquid, and add to skillet. heat thoroughly, seasoning with salt and pepper. add evaporated milk, reserved mushroom liquid and , stirring well. add cheese a few slices at a time until thoroughly melted and blended. add shredded chicken and bring to a slow boil.
• preheat oven to 350 degrees (175 c). grease a 9x13x2 glass baking dish. put in noodles at about a 1 1/2 inch depth and pour chicken mixture over noodles. stir to coat. top with cornflake crumbs and paprika, cover dish and bake for 25 minutes. uncover dish and bake for 5 more minutes. serve warm.