Vermicelli Casserole with Mushrooms, Chicken and Almonds

by Editorial Staff

Recipe for noodles casserole with chicken, mushrooms, parmesan and almonds. This vermicelli casserole is a complete, hearty dish that will appeal to all household members.

Servings: 6

Ingredients

  • Vermicelli – 240 g
  • Butter – 1/2 cup
  • Wheat flour – 1/2 cup
  • Milk – 4 cups
  • Dry white wine – 1/2 cup
  • Ground black pepper – 1 teaspoon.
  • Salt to taste
  • Parmesan cheese (shredded) – 2 cups
  • Boiled chicken (cut into cubes) – 4 glasses
  • Champignon mushrooms, canned (cut into thin slices) – 180 g
  • Almonds (cut into strips) – 3/4 cup

Directions

  1. Turn on the oven to preheat to 180 degrees. Boil the vermicelli in salted water until tender, according to the instructions on the package.
  2. Meanwhile, melt the butter in a large cast iron saucepan over medium heat. Then add flour and stir well. Fry the flour, stirring occasionally, for about 1 minute. Gradually pour milk and wine into a saucepan, cook over medium heat, stirring constantly, until thickened, about 8-10 minutes. Pour 1 glass of cheese into a saucepan, season with salt and pepper and mix well.
  3. Remove the pan from the heat, put the chicken, mushrooms and hot noodles in it, mix.
  4. Place the contents of the saucepan in an oiled ovenproof dish and sprinkle with the almonds and remaining 1 cup cheese. Place the dish in a preheated oven and bake for about 35-40 minutes.
  5. Serve hot noodle casserole.

Enjoy your meal!

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