"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Vermicelli Recipe

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This recipe for Chicken Vermicelli, by , is from SMYRNA'S 50th ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anita Thornton
Added: Friday, September 11, 2009


Chicken (chicken parts of your choice)
2 bags cut vermicelli noodles
small onion
small bell pepper
1 stick butter
2 1/2 tablespoons of chili powder
16 oz can diced tomatoes
shredded cheese

Boil chicken (chicken parts of your choice-season boiling chicken, cut onion in while boiling)
(save stock from chicken and boil 2 bags of cut vermicelli noodles in stock)

In two quart pot, put one stick of butter, sauté' small onion, small bell pepper, add 2 1/2 tablespoons of chili powder, and 1 16oz can of diced tomatoes to mixture let simmer.

After chicken cools cut into small pieces mix with noodles, then add sautéed mixture and mix thoroughly. Bake for 15 minutes in casserole dish at about 325-350, then remove from oven and sprinkle shredded cheese over dish, place back in oven for another 5 minutes or until cheese has melted over casserole.




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