Chicken Vermicelli
Kitchen Tested 
- Yield 16 servings
Chicken Vermicelli is a great potluck dish.
Ingredients
- 6 pounds skinless chicken pieces
- Salt and pepper, to taste
- 2 celery stalks, cut in half
- 2 onions, 1 halved and 1 chopped
- 1 (16-ounce) package vermicelli
- 1 tablespoon light stick margarine
- 1 green bell pepper, seeded and chopped
- 2 cups chopped celery
- 2 garlic cloves, minced
- 1 (8-ounce) can mushrooms, drained
- 1 cup all-purpose flour
- 4 cups reserved chicken broth
- 1 (10-ounce) can diced tomatoes and green chilies
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 1 tablespoon Worcestershire sauce
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 cup chopped green onions
Instructions
- Preheat oven to 300F.
- Place chicken in a large pot and add water to cover. Add salt and pepper, celery, and halved onion and bring to a boil. Cook 25 to 30 minutes, until chicken is done. Reserve broth, discarding celery and onion. Cool slightly, then debone chicken and cut into bite-size pieces.
- Meanwhile, cook vermicelli according to package directions, omitting any oil and salt. Drain and set aside.
- In a large pot, melt margarine over medium heat and saute chopped onion, green pepper, celery and garlic until tender, about 5 minutes. Add mushrooms. Gradually stir in flour, mixing 30 seconds. Gradually add chicken broth, stirring. Add tomatoes and green chilies, cayenne, salt and pepper, and Worcestershire sauce. Add chicken and vermicelli, mixing well.
- Divide mixture into two 2-quart shallow casseroles coated with nonstick cooking spray. Top each with Parmesan cheese, parsley, and green onions and bake for 30 minutes.
