Chicken Vermiceli Casserole Recipes
CHICKEN VERMICELLI
This recipe comes from Holly Clegg's Trim and Terrific Freezer Friendly Meals. This actually turned out to be a much lighter version of a family favorite that used a whole stick of butter! Comfort type food that can be made ahead for a quick meal! You can use leftover chicken or purchase a rotisserie chicken from your local deli. The original recipe called for 1/2 cup roasted red peppers which we omitted for family preference. Mushrooms would be a nice addition!
Provided by JackieGK
Categories One Dish Meal
Time 50m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Break pasta into 3 or 4 inch pieces. Cook according to package directions.
- In a large non-stick pot coated with non-stick cooking spray, saute the green pepper, onion and garlic until tender.
- Mix in the flour.
- Add the tomatoes, milk, and Worcestershire sauce. Mix well. stir until mixture comes to a boil and thickens.
- Lower the heat mix in the green peas, mixing well.
- Add the pasta, cheese, chicken. Mix well and heat through. Transfer to a 3 quart baking dish (we used a 9x13) coated with non stick cooking spray.
- TO PREPARE AND EAT NOW: Preheat oven to 350°F Bake for 20 minutes. It's ready when it's bubbly.
- TO FREEZE: Do not bake before freezing. Cool to room temperature, wrap, label and freeze.
- TO PREPARE AFTER FREEZING: Remove from freezer to defrost fully. Bake for 30-40 minutes in a 350°F oven which has been preheated.
Nutrition Facts : Calories 292.6, Fat 6.7, SaturatedFat 3.2, Cholesterol 61.1, Sodium 308.9, Carbohydrate 25.4, Fiber 0.6, Sugar 1.2, Protein 31.2
CHICKEN TETRAZZINI CASSEROLE
I picked up a copy of Southern Living's Comfort Foods Recipe magazine at the grocery store. I decided to try their Chicken Tetrazzini. I haven't had this since I was a kid and forgot all about it! This recipe makes 2 casseroles. One to prepare immediately and one to freeze for later! After serving to my family I asked the BIG question...."Should I make this again sometime?" I received two overwhelming YES's from my kids, and one "yeah, ok" from my husband. I'd say that this recipe is a keeper! I served it with fresh bakery bread.
Provided by Jakers
Categories Chicken
Time 55m
Yield 2 casseroles, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
- Preheat oven to 350. Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli and toss well.
- Spoon chicken mixture into two lightly greased 11 x 7 inch baking dishes. Sprinkle with Cheddar cheese.
- Bake, covered, at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is bubbly.
- Note: Freeze unbaked casserole up to 1 month, if desired. thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.
CHICKEN VERMICELI CASSEROLE
This makes ALOT of food, so maker beware!!!! LOL..It can fill 2 9X13 pans!!!! A great dish for family gatherings and summer fun!!! As well as comfort food for cold winter days...wow..a year-round recipe... xoxo V
Provided by Vickie Raven
Categories Casseroles
Time 2h15m
Number Of Ingredients 8
Steps:
- 1. Boil Chicken in large pot, approx. 10-15 min., save water to cook pasta in. Take chicken out and set aside to cool. Slightly break up fresh broccoli and cook in separate pan, drain and chop or unthaw frozen broccoli.( Frozen box of broccoli, set aside, do not cook)... Chop/cube chicken.
- 2. In saucepan, combine celery & chicken soups, chicken broth, cubed Velveeta cheese, & milk. Melt until well blended. Cook pasta in water reserved from cooked chicken. Drain and save pasta.
- 3. Combine all ingredients and spread into 2 9X13 sprayed baking dishes. Bake at 350 degrees for 30 mins. OH MY!!!!..Cook and ENJOY The Fruits of Your Labor..So Good!!!
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