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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This recipe is from Paula Deen's magazine. Ingredients:
1/2 cup butter |
1 large green bell pepper, chopped |
1 large onion, chopped |
3 cups chicken, cooked and chopped |
2 (10 ounce) cans diced tomatoes with green chilies, drained |
2 (4 1/2 ounce) jars mushrooms, sliced and drained |
1 (15 ounce) can english peas, drained |
1 (15 ounce) can chicken broth |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (3 7/8 ounce) black olives, sliced and drained |
1 teaspoon salt |
1 teaspoon ground black pepper |
2 (8 ounce) packages sharp cheddar cheese, shredded |
2 (7 ounce) packages vermicelli (broken into 2-inch pieces, cooked and drained) |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly grease a 4-quart baking dish.
3. In large Dutch oven, melt butter over medium heat.
4. Add pepper and onion, and cook for 5 minutes, or until tender.
5. Stir in chicken, tomatoes, mushrooms, peas, broth, soup, olives, salt and pepper until combined.
6. Add cheese, stirring until melted.
7. Add vermicelli, tossing gently to combine.
8. Spoon into prepared dish; bake for 30 minutes or until hot and bubbly.
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