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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken and Vermicelli Casserole Recipe

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This recipe for Chicken and Vermicelli Casserole is from The Jenkins/Griffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 whole chicken breast
1 lb vermicelli
1 large can mushrooms
1 4 oz package slivered almonds
3 cans cream of chicken soup
1 Tblspn onion flakes
1/2 cup sherry
1 teaspoon curry powder
10 oz grated cheese
Directions:
Directions:
Poach breasts until tender. Remove from bone. cut into bite sized pieces. Refrigerates When cold remove fat, do this the day ahead if possible.Cook vermicelli according to package directions. Drain and return to pot. Add chicken broth. Mix drained mushrooms. almonds, chicken soup,onion, sherry and curry powder, and stir. into large buttered Pyrex dish, layer half vermicelli, chicken soup mixture and cheese. Repeat for second layer. If made day in advance, heat 325 degrees for 1 hour. If made same day heat 350 until cheese is golden brown. Freezes nicely in one layer with no cheese. Add grated cheese when thawed and ready to cook.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 min

 

 

 

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