Vermicelli Baked with Chicken, Mushrooms and Cherries
by Editorial Staff
I advise you to cook baked noodles in milk sauce for lunch or dinner, with chicken, mushrooms, and cherries. Do not be discouraged by the fact that there are cherries in the composition, they do not spoil the taste of the dish at all, but on the contrary, make it unusual and interesting.
Ingredients
- Small vermicelli – 200 g
- Champignons – 200 g
- Chicken fillet – 150 g
- Milk – 125 ml
- Sour cream – 60 ml
- Fresh Bulgarian pepper – 50 g
- Parmesan cheese – 50 g
- Pitted cherries (frozen or fresh) – 40 g
- Flour – 30 g
- Butter – 15 g
- Green onions – 10 g
- Ground nutmeg – 1/4 teaspoon
- Salt – 0.5 tbsp
- Ground white pepper – 1/4 teaspoon
Directions
- Place the chicken fillet in boiling water and cook over low heat for 30-40 minutes.
- In another saucepan, bring 2 liters of water to a boil. Put the vermicelli in boiling water and cook for 3-4 minutes (according to the instructions on the package). Then put the noodles in a colander and rinse with hot water. Finely chop the green onion. Cut the mushrooms into slices.
- Melt butter (10 g) in a frying pan. Fry mushrooms and onions over medium heat for 5-8 minutes.
- Then pour 125 ml of chicken broth (in which fillets were cooked) and 60 ml of milk into the pan. Add cherries.
- Combine the remaining milk with flour, nutmeg, white pepper, and salt. Mix well.
- Pour the resulting milk sauce into a pan with mushrooms and cherries. Simmer over medium heat for 1 minute.
- Peel the bell peppers and chop finely. Grate the cheese on a fine grater. Place the bell peppers and cheese in the sauce. Add sour cream. Simmer for another 1 minute, then turn off the heat.
- Cut the boiled chicken fillet into pieces. Place the fillet and noodles in the sauce. Mix.
- Preheat the oven to 190 degrees. Grease a baking dish with the remaining butter. Put the vermicelli in milk sauce with chicken, mushrooms, and cherries in the prepared form.
- Send the form into an oven preheated to 190 degrees for 30-40 minutes.
Bon Appetit!
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