Chicken Vermicelli
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
16
ingredients
- 1 (16 ounce) package spaghetti or (16 ounce) package vermicelli
- 1 green pepper, chopped
- 1 onion, chopped
- salt and pepper
- 1 tablespoon minced garlic clove
- 2 tablespoons flour
- 1 (10 ounce) can Rotel Tomatoes
- 2 cups milk, could use skim
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas
- 4 cups cooked chicken, chopped
- 1 1⁄2 cups cheddar cheese
- 1⁄2 cup roasted red pepper (optional)
directions
- Cook pasta to just done or aldente.
- In large pot, cook onion, garlic and green peppers in non-stick spray or a little olive oil until tender.
- Stir in flour.
- Add the tomatoes, milk, and worcestershire sauce, stirring until mixture comes to a boil and thickens.
- Lower heat and add red peppers (if using) and peas, mixing well.
- Add the noodles, chicken, and cheese stirring to mix well and heat through.
- Pour into a baking dish coated with non-stick spray.
- Can be frozen at this point.
- Thaw.
- Heat for 20 minutes at 350 until bubbly.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am a teacher turned stay at home mom to 3 girls and a boy with one more baby on the way! I love cooking and trying new recipes weekly. I also participate in a monthly meal exchange with 6 other large families...we swap main dishes and sometimes side dishes as well. It is awesome filling my freezer with homemade food compared to store bought foods.
<br>
<br>I love making recipes that I can freeze. Some of my favorite cookbooks are related to freezer cooking: Holly Clegg Freezer Favorites, 30 Day Gourmet cookbook, and church cookbooks.