Chicken Vermiceli Casserole Recipes

CHICKEN AND VERMICELLI SOUP

Steps:

• Rub the chicken and duck carcasses in vegetable oil and brown in a large stock pot over medium-high heat. Reduce to medium heat and add the celery, onions, carrots, and water. Let simmer on medium heat for 1 hour. Add rosemary, thyme, parsley, mushrooms and noodles, and simmer for an additional 30 minutes. Season with salt and pepper. Ladle soup into bowls and serve with noodles.

CHICKEN TETRAZZINI CASSEROLE

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.

A HOMEMADE SAN FRANCISCO TREAT: CHICKEN VERMICELLI RICE

Steps:

• Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
• Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.

CREAMY CHICKEN TETRAZZINI

Steps:

• Heat oven to 350°F. Spray 2 (11x7-inch) glass baking dishes with cooking spray.
• Cook and drain vermicelli as directed on package, using minimum cook time. Return to saucepan; add broth and toss to coat.
• In large bowl, mix chicken, soups, sour cream, mushrooms, Parmesan cheese, pepper and salt. Add vermicelli; toss well. Divide mixture between baking dishes. Sprinkle with Cheddar cheese.
• Cover; bake 30 minutes. Uncover; bake 5 minutes longer or until cheese is bubbly.

CHICKEN VERMICELLI

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.

LUCKY'S CHICKEN ROASTED WITH VERMICELLI AND GARLIC

Steps:

• Add one teaspoon of the salt to the cup of water and set aside. In a small saucepan, heat the half-cup of olive oil over medium-low heat. Add the minced garlic to the warm oil and saute very gently until the garlic starts to brown. Watch carefully, because the minced garlic can quickly turn from "starting to brown" to burned - and the acrid taste and flavor of burned garlic is undesirable. As soon as the garlic starts to brown, add the salted water and cook over medium heat until almost all the water has evaporated. Remove from the heat and set aside to cool for about 30 minutes.
• Preheat the oven to 450 degrees.
• Bring a pot of water large enough to contain the egg vermicelli to a boil. Add 1 teaspoon of salt and the pasta. Cook for just 30 seconds. Drain immediately and refresh the pasta under cold running water. Drain well and combine the pasta with the garlic mixture.
• Divide the vermicelli into six equal mounds in a roasting pan just large enough to accommodate all the chicken halves. Brush the chicken halves with virgin olive oil and sprinkle with the remaining salt and freshly ground black pepper. Place a chicken half on top of each mound of vermicelli and roast for 30 to 35 minutes, until the chicken is golden and cooked through, and the edges of the vermicelli are browned and crispy. If vermicelli does not brown sufficiently on the edges, remove the excess chicken fat from the roasting pan and place the pan under a preheated broiler for one to three minutes to brown.
• With a slotted spatula, lift each chicken half with its vermicelli onto a heated serving dish. Serve immediately.

VERMICELLI CHICKEN SALAD

Steps:

• Cook rice mix according to package directions. Stir in the chicken, mayonnaise, artichokes, onion, olives and lemon-pepper. Cover and refrigerate until chilled.