| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 12 | Servings | |
INGREDIENTS
| 4 | lb | Chicken |
| 2 | cn | (13.5-oz) chicken broth |
| 1 | c | Diced celery |
| Salt | ||
| Pepper | ||
| 2 | Green peppers; diced | |
| 2 | Onions; diced | |
| 20 | oz | Vermicelli |
| 20 | oz | Sharp Cheddar cheese; grated |
| 2 | cn | (10.75-oz) cream of mushroom soup |
| 1 | cn | (2-oz) sliced mushrooms; drained (up to) |
| 6 | oz | Pimiento; drained and chopped |
INSTRUCTIONS
Place chicken in a large pot and cover with 2 cans of chicken broth and water. Add 1 cup diced celery and salt and pepper. Cook. Skin, bone and cut into chunks. Bring chicken broth back to a boil with green peppers and onions. Cook vermicelli in broth. Drain but save 2 cups of the liquid to put back in a large bowl. Add vermicelli, celery, peppers, onions, grated cheese, mushroom soup and mushrooms to the 2 cups of broth. Stir until cheese is melted into the mixture. Add chicken chunks and pimiento. Bake at 350°, uncovered, for 30 to 45 minutes. Yield: 12 to 16 servings. JANN SCOTT (MRS. BOB) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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