| Chicken Tetrazzini 3 chicken breasts cooked and diced 4 tbsp butter 4 tbsp flour 2 cups chicken stock strained 1 tsp powdered mustard 2 tsp worcestershire sauce 1 can cream of mushroom soup 2 cups grated sharp cheddar cheese paprika ans parsley, as desired Cook chicken until tender and cool, dice. Melt butter over low heat, add flour and blend well. Remove from heat and gradually add chicken stock, stirring evenly to mix. Add mustard, sauce, soup and cheese. Cook over medium heat until mixture is creamy thick. Add diced chicken mix and serve over drained noodles. |