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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