Best Chicken Vermiceli Casserole Recipes

Chicken Vermicelli image

Provided by JackieGK

Time 50m

Yield 16 serving(s)

Number Of Ingredients 12

1 (16 ounce) package thin spaghetti or 1 (16 ounce) package vermicelli
1 green bell pepper, seeded and chopped
1 onion, chopped
salt and pepper
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1 (10 ounce) can diced tomatoes with green chilies
2 cups skim milk
1 tablespoon Worcestershire sauce
1 cup frozen green pea
32 ounces cooked boneless skinless chicken breasts, cubed (4 cups)
12 ounces shredded reduced-fat cheddar cheese (1.5 cups)

Steps:

Break pasta into 3 or 4 inch pieces. Cook according to package directions.
In a large non-stick pot coated with non-stick cooking spray, saute the green pepper, onion and garlic until tender.
Mix in the flour.
Add the tomatoes, milk, and Worcestershire sauce. Mix well. stir until mixture comes to a boil and thickens.
Lower the heat mix in the green peas, mixing well.
Add the pasta, cheese, chicken. Mix well and heat through. Transfer to a 3 quart baking dish (we used a 9x13) coated with non stick cooking spray.
TO PREPARE AND EAT NOW: Preheat oven to 350°F Bake for 20 minutes. It's ready when it's bubbly.
TO FREEZE: Do not bake before freezing. Cool to room temperature, wrap, label and freeze.
TO PREPARE AFTER FREEZING: Remove from freezer to defrost fully. Bake for 30-40 minutes in a 350°F oven which has been preheated.

Nutrition Facts : Calories 292.6, Fat 6.7, SaturatedFat 3.2, Cholesterol 61.1, Sodium 308.9, Carbohydrate 25.4, Fiber 0.6, Sugar 1.2, Protein 31.2

Chicken Tetrazzini Casserole image

Provided by Jakers

Categories Chicken

Time 55m

Yield 2 casseroles, 12 serving(s)

Number Of Ingredients 13

1 (16 ounce) package vermicelli
1/2 cup chicken broth
4 cups cooked chicken, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of celery soup
1 (8 ounce) container sour cream
1 (6 ounce) jar sliced mushrooms, drained
1/2 cup parmesan cheese, shredded
1 teaspoon pepper
1/2 teaspoon salt
2 cups cheddar cheese, shredded
broccoli, peas or other vegetables

Steps:

Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
Preheat oven to 350. Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli and toss well.
Spoon chicken mixture into two lightly greased 11 x 7 inch baking dishes. Sprinkle with Cheddar cheese.
Bake, covered, at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is bubbly.
Note: Freeze unbaked casserole up to 1 month, if desired. thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.

Chicken Vermiceli Casserole image

Provided by Vickie Raven

Categories Casseroles

Time 2h15m

Number Of Ingredients 8

6 medium chicken breasts without bones
1 large bunch of broccoli or 1 pkg frozen
16 oz vermicelli
1 can(s) cream of celery soup
1 can(s) cream of chicken soup
1 can(s) 16 oz chicken broth
1/2 can(s) milk/use can from soup....
1 lb velveeta cheese cubed

Steps:

1. Boil Chicken in large pot, approx. 10-15 min., save water to cook pasta in. Take chicken out and set aside to cool. Slightly break up fresh broccoli and cook in separate pan, drain and chop or unthaw frozen broccoli.( Frozen box of broccoli, set aside, do not cook)... Chop/cube chicken.
2. In saucepan, combine celery & chicken soups, chicken broth, cubed Velveeta cheese, & milk. Melt until well blended. Cook pasta in water reserved from cooked chicken. Drain and save pasta.
3. Combine all ingredients and spread into 2 9X13 sprayed baking dishes. Bake at 350 degrees for 30 mins. OH MY!!!!..Cook and ENJOY The Fruits of Your Labor..So Good!!!