Miss Daisy's Chicken Tetrazzini

MISS DAISY’S CHICKEN TETRAZZINI

3 cups chopped cooked chicken

1 (10 3/4 oz.) can cream of chicken soup

1 (16 oz.) can English peas (I use frozen baby peas)

2 Tbsp. instant onions

1 (10 1/2 oz.) can cream of mushroom soup

2 ounce package sliced almonds

1 (8 oz.) package egg noodles, crushed

salt and pepper to taste

4 oz. grated cheddar cheese

Boil large fryer chicken in 4 cups water.  Bone and chop chicken.  Retain 2 cups of broth.  (If using chicken breasts or pieces, just substitute canned chicken broth for this.)  

In a 9 x 13 pan, spread chopped chicken.  On top of the chicken, add in layers of cream of chicken soup, English peas, dried onions, mushroom soup, one cup of broth, almonds, crushed noodles and second cup of broth.  Season to taste.  Top with cheese.  

Bake in a 350 degree oven for 25 - 30 minutes until bubbly and cheese melts.  Yield - 8 to 10 servings.