Chicken Fettuccine 1

1 chicken
2 onions
2 bell peppers
2 toe garlic
2 Stalks celery
1/4 lb butter or margarine
2 tbs paprika
1/2 cup mushrooms, canned or fresh
1 can cream of mushroom soup
1 medium potato, raw and grated
2 carrots, raw and grated
1/2 lb mild cheddar cheese
Onion tops and parsley

Boil chicken with one onion, one bell pepper, one garlic, one celery, salt and pepper. Take out chicken to cool, reserving broth to boil the noodles in. Boil until fettuccine is done. Debone chicken and cut into bite sizes.

In another large pot, put butter with one onion, one bell pepper, one celery, one garlic - all chopped. Saute until tender. Add paprika (for color). Add one cup reserved chicken broth, cream of mushroom soup, fresh mushrooms and also grated potato and carrots (for thickness). Add chopped seasoning from stock.

Cook on medium low fire about 35 minutes. Add chicken and cheese. Stir until cheese is melted and blended. Add onion tops and parsley. Turn off fire and mix with fettuccine.

Serves about 6 people.

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Cajun Country -- New Iberia, Louisiana