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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My dear friend Lisa made this for us one night and I loved it. I also love how easy it is to make. I haven't made it with the pecans, but I am sure it would be good. Ingredients:
8 ounces vermicelli, broken into thirds |
1 (10 ounce) container alfredo sauce |
1 (10 ounce) can cream of mushroom soup |
3 cups cooked chicken, chopped |
1 cup shredded parmesan cheese |
1/4 cup pimento stuffed olive, drained & sliced |
2 tablespoons sherry wine (dry or golden) |
1/4 cup chopped pecans |
Directions:
1. Preheat oven to 375.
2. Bring medium-size pot of water to a boil over high heat.
3. Add salt, if using, and stir in the vermicelli.
4. Reduce heat to medium-high and cook the vermicelli, uncovered, until al dente (5-7 minutes).
5. Reserve 1/2 a cup of water, then drain the vermicelli well in a coander.
6. Transfer pasta to a large mixing bowl.
7. Add the alfredo sauce, mushroom soup, reserved cooking water, chicken, parmesean, olives and sherry and stir until well combined.
8. Scoop the mixture into a 13x9 dish.
9. Scatter the pecans over the top.
10. Bake the casserole until it is bubbling throughout, 25-30 minutes.
11. Serve immediately.
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