Chicken Vermiceli Casserole Recipes

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CHICKEN VERMICELLI



Chicken Vermicelli image

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

1 (16 ounce) package thin spaghetti or 1 (16 ounce) package vermicelli
1 green bell pepper, seeded and chopped
1 onion, chopped
salt and pepper
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1 (10 ounce) can diced tomatoes with green chilies
2 cups skim milk
1 tablespoon Worcestershire sauce
1 cup frozen green pea
32 ounces cooked boneless skinless chicken breasts, cubed (4 cups)
12 ounces shredded reduced-fat cheddar cheese (1.5 cups)

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

CREAMY CHICKEN TETRAZZINI



Creamy Chicken Tetrazzini image

Enjoy this hearty chicken and pasta tetrazzini casserole that's made using mushrooms - a classic dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 12

Number Of Ingredients 12

1 package (16 oz) vermicelli
1/2 cup chicken broth
4 cups chopped cooked chicken
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of celery soup
1 container (8 oz) sour cream
1 jar (6 oz) sliced mushrooms, drained
1/2 cup shredded Parmesan cheese (2 oz)
1 teaspoon pepper
1/2 teaspoon salt
2 cups shredded Cheddar cheese (8 oz)

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.

Nutrition Facts : Calories 393.4, Carbohydrate 33.6 g, Cholesterol 68.6 mg, Fat 1 1/2, Fiber 2.0 g, Protein 24.8 g, SaturatedFat 8.1 g, ServingSize 1 Serving, Sodium 628.8 mg, Sugar 2.5 g

CHICKEN VERMICELLI NOODLES



Chicken Vermicelli Noodles image

This chicken Vermicelli noodle recipe is bursting with flavour. It takes less than 30 minutes to prepare, making it perfect for a weeknight dinner.

Provided by Mimi Harrison

Categories     mains

Time 20m

Number Of Ingredients 16

350 g chicken breast, thinly sliced ((£2.20))
4 cloves of garlic, finely chopped ((£0.69/3)=(£0.23))
1 large Chinese cabbage, thinly sliced ((1.00))
3 carrots, chopped into thin match sticks ((£0.30))
1 white onion, thinly sliced ((£0.65/3)=(£0.22))
200 g Vermicelli ((£0.70))
1 bunch of fresh coriander, torn to serve ((£0.50))
3 spring onions, thinly sliced ((£0.40))
1 lime, wedges to serve ((£0.20))
200 ml chicken stock
5 tbsp sweet soy sauce
2 tbsp normal soy sauce
1 tbsp cornstarch
1 tbsp rice vinegar
2 tbsp rapeseed oil
Optional chilli flakes

Steps:

  • To a bowl, add the thinly sliced chicken breast. Add 1 tbsp of the sweet soy sauce and stir to evenly coat.
  • To a large/deep frying pan or wok, add 1 tbsp of the rapeseed oil and increase the heat to medium. Allow the oil to get hot and then add the chicken and garlic to the pan.
  • Fry for around 4 minutes (the chicken should cook quickly as it's thinly sliced). Set the chicken and garlic aside, deglazing the pan with a splash of water.
  • Next, add the remaining rapeseed oil along with the veggies (cabbage, onion and carrots). Season with salt and fry on high for around 7 minutes.
  • Meanwhile, add the Vermicelli noodles to a bowl with boiling water, covering with a lid/plate and leaving for 2 minutes. Also combine the sweet soy sauce, soy sauce, rice vinegar, and cornstarch in a mixing jug.
  • Once the veggies have softened, add the sauce, chicken and noodles into the pan, stirring to combine. Continue to cook until the sauce thickens, this should take around 2 minutes.
  • Serve with a sprinkle of chopped spring onion, coriander and chilli flakes.

Nutrition Facts : Calories 467 kcal, Carbohydrate 67 g, Protein 32 g, Fat 9 g, ServingSize 1 serving

CHICKEN TETRAZZINI CASSEROLE



Chicken Tetrazzini Casserole image

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

1 (16 ounce) package vermicelli
1/2 cup chicken broth
4 cups cooked chicken, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of celery soup
1 (8 ounce) container sour cream
1 (6 ounce) jar sliced mushrooms, drained
1/2 cup parmesan cheese, shredded
1 teaspoon pepper
1/2 teaspoon salt
2 cups cheddar cheese, shredded
broccoli, peas or other vegetables

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.

CREAM CHEESE CHICKEN VERMICELLI



Cream Cheese Chicken Vermicelli image

Time to indulge a little. Pasta with a creamy, cheesy, lush sauce warms up a cold winter evening. Add tender chicken breast for a completely satisfying-and very inviting-casual dinner for four. Note: The sauce may seem "soupy" at first, but it will thicken quickly as the cream cheese melts and the pasta is added to it.

Provided by Pamela Steed Hill

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

6 ounces vermicelli or 6 ounces angel hair pasta
4 (4 ounce) boneless skinless chicken breast halves
2 tablespoons olive oil
1/2 cup flour, for dredging (about 1/2 cup)
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 medium shallot, finely chopped
1/2 cup dry white wine
3/4 cup chicken broth
3/4 cup skim milk
1/3 cup finely grated parmesan cheese
6 ounces cream cheese, cut into small pieces
2 tablespoons chopped flat leaf parsley, plus more for garnish

Steps:

  • Cook the vermicelli in boiling, salted water until al dente, about 5 minutes. Drain.
  • Place the chicken between sheets of plastic wrap and pound lightly to an even thickness, about 1/3 inch.
  • Heat a large, deep skillet over medium heat and add the olive oil.
  • Spread the flour on a large plate and dredge the chicken in it, shaking off excess.
  • Place the chicken in the skillet and season with salt and pepper. Cook until golden on the bottom, 5-6 minutes.
  • Turn and cook until golden on the other side and just cooked through, 4-5 minutes longer, depending on thickness. Transfer to a plate.
  • Add the shallot and wine to the pan and cook, scraping up browned bits, 2 minutes.
  • Add the broth, milk, Parmesan cheese, and cream cheese and cook, stirring gently to melt the cheeses, until the sauce is creamy and slightly thick, 6-7 minutes. Stir in 2 tablespoons of chopped parsley and season with salt and pepper.
  • Add the pasta to the sauce and toss to coat. Add the cooked chicken to the pasta and sauce and turn several times to coat.
  • To serve, divide the chicken, pasta, and sauce among 4 plates and garnish with chopped parsley.

Nutrition Facts : Calories 640.4, Fat 27.9, SaturatedFat 11.5, Cholesterol 127.7, Sodium 859.5, Carbohydrate 50.4, Fiber 1.9, Sugar 3.1, Protein 39.9

VERMICELLI CHICKEN



Vermicelli Chicken image

Another chicken recipe, my family loves chicken.

Provided by Eve Peterson

Categories     Chicken

Number Of Ingredients 8

8 oz vermicelli noodles
4 boneless, skinless chicken breasts
2 can(s) cream of chicken soup
3/4 c milk
1 c mayonnaise
12 oz frozen mixed vegetables
1 1/2 c shredded colby jack cheese
1/2 c parmesan cheese

Steps:

  • 1. Place cooked and drained noodles in greased 9x13 inch pan. Cut chicken into bit sized pieces and lay on top of noodles. Mix soup, milk, mayonnaise, vegetables and shredded cheese. Spread on top of chicken. Sprinkle parmesan over top. Bake at 350 for 1 hour, until chicken is cooked.

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