"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Vermicelli Recipe

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This recipe for Chicken Vermicelli, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Mylander
Added: Thursday, August 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. Butter
6 oz. fresh Mushrooms
3 - 5 oz. cans Chicken (or Chicken Breast with broth)
2 tbsp. Beau Monde seasoning
Pepper
2 cans Cream of Chicken Soup
2 c. Sour Cream
10 oz. Vermicelli Pasta, cooked and drained
2 c. Parmesan Cheese, grated

Directions:
Directions:
Melt Butter and saute Mushrooms. Add Chicken and Broth, sprinkle with Beau Monde seasoning. Melt in Soups and Sour Cream. Add Vermicelli. Stir and put in 9x13 pan. Top with Parmesan Cheese. Bake 350 until hot and bubbly, about 30 - 35 minutes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 Minutes

 

 

 

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