"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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