Vermicelli Casserole with Chicken Fillet, Mushrooms and Cherries
by Editorial Staff
A regular noodle casserole can be made extremely tasty and interesting by adding dried cherries, mushrooms, and chicken fillet to it.
Servings: 6
Ingredients
- Small vermicelli – 200 g
- Butter or margarine – 2 teaspoon.
- Fresh champignons (cut into slices) – 200 g
- Green onions (chopped) – 1/4 cup
- Chicken broth – 1 glass
- Milk (1% fat) – 1 glass
- Dried cherries – 2 tbsp
- Flour – 1/4 cup
- Nutmeg (chopped) – 1/4 teaspoon
- Salt – 1/4 teaspoon.
- White pepper (chopped) – 1/4 teaspoon
- Canned bell peppers (chopped), (can be fresh) – 50 g
- Parmesan cheese (shredded) – 4 tbsp
- Sour cream – 1/2 cup
- Boiled chicken fillet (cut into pieces) – 2 cups
Directions
- Preheat the oven to 180 degrees. Boil the vermicelli until tender in salted water, according to the instructions on the package. Throw in a colander, let the water drain. Transfer back to the pot, set aside.
- Melt the butter in a large skillet over medium heat. Add chopped mushrooms and onions. Fry, stirring occasionally until the onions are tender.
- Add chicken broth, 1/2 cup milk, and dried cherries to the pan. Pour the remaining milk into a jar with a lid. Pour flour, nutmeg, salt, and pepper into this milk. Close the jar with a lid and shake it, mix the contents well. Gradually add this liquid mixture to the pan. Bring to a boil, cook over medium heat for about 1 minute. Reduce heat to low, add bell pepper and 2 tablespoons chopped parmesan. Then add sour cream, mix well. Add chicken fillet and boiled noodles, mix.
- Lightly grease a medium-sized ovenproof dish with vegetable oil. Put the prepared vermeil mixture into this form. Sprinkle the remaining chopped Parmesan on top. Place in oven and bake for about 30-35 minutes until lightly browned. Allow cooling to room temperature before serving.
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