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
- Turn on the oven to preheat to 180 degrees. Boil the vermicelli in salted water until tender, according to the instructions on the package.
- 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.
- Remove the pan from the heat, put the chicken, mushrooms and hot noodles in it, mix.
- 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.
- Serve hot noodle casserole.
Enjoy your meal!
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