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
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sohson neoyoen
[email protected]This recipe is a joke. Don't waste your time or money.
Mahid Mir
[email protected]I'm really disappointed with this recipe. It was a waste of time and ingredients.
M. Bilal
[email protected]This recipe was a disaster. The sauce was way too sweet and the chicken was tough. I won't be making this again.
M Hussnain
[email protected]I'm not sure what went wrong, but my chicken vermicelli turned out really dry. I think I might have overcooked the chicken.
Odari Hudson
[email protected]Overall, this was a good recipe. It was easy to make and the end result was tasty. I would definitely make it again.
Malik sheryar
[email protected]I found this recipe to be a bit too salty for my taste. I think I'll reduce the amount of soy sauce next time.
James Kyeyune
[email protected]This dish was a bit bland for my taste, but I think that's because I didn't add enough seasoning. Next time I'll add more garlic and ginger.
eze nnamdi
[email protected]This was a really easy recipe to follow and the end result was delicious. I will definitely be making this again.
Zonia shotra Shotra
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover chicken and vegetables.
Asad Butt
[email protected]This dish is so flavorful and satisfying. I love the combination of textures and flavors. It's also really easy to make, which is a bonus.
K.K
[email protected]I love this recipe! It's so versatile and easy to customize. I've made it with different vegetables and proteins, and it's always delicious. It's also a great way to use up leftovers.
Anees Niaiz
[email protected]I followed the recipe exactly and it turned out perfectly. The chicken was tender and juicy, and the vegetables were cooked to perfection. I will definitely be making this again.
Amayieon Wiley
[email protected]This was a great weeknight meal. It came together quickly and easily, and the whole family loved it. Even my picky eater cleaned his plate!
Latinguy Latino
[email protected]I'm not a huge fan of vermicelli, but this dish changed my mind. The noodles are perfectly cooked and the sauce is flavorful without being too heavy. I'll definitely be making this again.
Babayemi Motunrayo
[email protected]This chicken vermicelli is a keeper! It's so easy to make and the flavors are spot-on. I especially love the addition of the bean sprouts and peanuts - they add a nice crunch and freshness to the dish.