Chicken Tetrazzini

• 1 quart water
• 2 tsp. salt
• 4 to 5 pounds stewing chicken, cut into pieces
• 1¾ cups chicken broth
• 1 small can sliced mushrooms
• 2 tbsp. flour
• ½ tsp. garlic salt
• 1/8 tsp. pepper
• ½ cup canned milk
• 1 cup grated cheddar cheese
• 4 cups cooked rice
• 1 tbsp. chopped parsley
• 4 strips bacon, cooked, crumbled
• ¼ cup cracker crumbs
• ¼ tsp. poultry seasoning

Heat water in sauce pot, add salt and chicken; cover. Simmer (do not boil) 3 to 4 hours or until the thigh meat is tender. Take meat from bones and cut into chunks.

Heat broth from chicken with juice from can of mushrooms. Blend flour, garlic, salt, pepper, and milk. Stir into broth; cook, stirring constantly until thickened. Remove from heat.

Stir in cheddar cheese. Combine rice, chicken, mushrooms, and chopped parsley in another container.

Put alternate layers of chicken-rice mixture and sauce in buttered 3-quart casserole. Top with combination of bacon, crumbs, and seasoning. Bake in hot oven (450° F.) for 30 minutes. Makes 10 servings.

This specialty dish is the kind that’s easy to carry to church suppers or Extension club dinner meetings. Serve with cabbage slaw, hot rolls, your favorite jam, and jello for dessert.