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CHICKEN TETRAZZINI

2 cups Mornay sauce
2 cups cream sauce
1 1/2 quarts pasta, cooked
4 lbs. cooked chicken, boned
2 4 oz. cans mushrooms
1/4 cup sherry
4 oz. pimiento
Parmesan cheese
1/2 tsp. paprika
1/4 cup fresh parsley, minced

In a saucepan, combine Mornay and cream sauce. Add pimientos, sherry and cooked chicken from which bones have been removed.

Add cooked pasta. Transfer to a buttered, shallow casserole. Cover with a thin layer of Parmesan cheese and sprinkle with paprika and parsley.

Cooks Note: Mornay sauce is a bechamel sauce mixed with butter and Parmesan or Gruyere cheese. Bake in a 350°F oven until lightly browned.

Submitted by: CM

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