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Chicken Vermont




Source of Recipe


the web


Recipe Introduction


Yield: 4 Servings


List of Ingredients




3 lb chicken; cooked, bones
removed, meat diced, broth
-reserved
1 onion; whole
1 lb pasta shells; cooked
2 oz (1 small jar) pimiento;
-chopped
1 lb diced cheddar cheese
1 c green peas
SAUCE:
4 tb butter
6 tb white wheat flour
2 c chicken stock; reserved from
stewing chicken
Salt; to taste
Black pepper


Recipe



Stew chicken with an onion until tender.

Preheat oven to 350øF. Remove meat and cut into dice, then strain broth.
Combine with chopped pimiento, cheese, and peas and toss gently with cooked
shell macaroni.

Sauce:
Combine the butter, flour, and measured amount of strained broth from the
stewing chicken. Cook over medium heat until thick. Season with salt and
pepper. Pour sauce over the mixture and bake covered for 1 hour. It's a
crowd pleaser.