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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
1 (16-oz.) package vermicelli |
1 (2-lb.) whole deli-roasted chicken |
1 tablespoon butter or margarine |
1 (8-oz.) package sliced fresh mushrooms |
1 large onion, chopped |
1 large green bell pepper, chopped |
1/2 cup chopped celery |
1 (16-oz.) loaf pasteurized prepared cheese product, cubed |
1 (10-oz.) can diced tomatoes and green chiles |
1 cup frozen green peas |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/4 cup italian-style breadcrumbs |
1/4 cup parmesan cheese |
Directions:
1. Prepare pasta according to package directions. Drain and set aside.
2. Remove chicken from bones; cut chicken into bite-size pieces, and set aside.
3. Melt butter in a large Dutch oven over medium heat. Add mushrooms and next 3 ingredients; sauté 8 minutes or until vegetables are tender.
4. Add chicken, cheese cubes, and next 4 ingredients to vegetable mixture, and cook over low heat until cheese is melted and all ingredients are combined. Add pasta, and toss to combine. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan cheese.
5. Bake at 350° for 20 minutes or until bubbly.
6. *2 cups chopped cooked chicken may be substituted.
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