Ingredients:
6 pounds skinless chicken breasts
Salt and pepper to taste
2 celery stalks, cut in half
2 onions, 1 halved and 1 chopped
1 (16-ounce) package vermicelli pasta
1 Tbsp margarine
1 green bell pepper, seeded and chopped
2 cups chopped celery
1/2 tsp minced garlic
1 (8-ounce) can mushrooms, drained
1 cup all-purpose flour
4 cups reserved chicken broth
1 (10-ounce) can diced tomatoes and green chilies
1/4 tsp cayenne pepper
1 Tbsp Worcestershire sauce
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley
1 cup chopped green onion (scallion)
Instructions:
Preheat the oven to 300˚F.
Place the chicken in a large pot; add water to cover. Add the salt and pepper, celery stalks, and halved onion; bring to a boil. Reduce heat and cook for 30 minutes, or until the chicken is done. Reserve the broth, discarding the celery and onion. Cool slightly; then debone the chicken and cut into bite-size pieces.
Meanwhile, cook the vermicelli according to the package directions, omitting any oil and salt. Drain and set aside.
In a large pot, melt the margarine over medium heat, and sauté the chopped onion, green pepper, celery, and garlic until tender. Add the mushrooms.
Gradually stir in the flour, mixing for 30 seconds. Gradually add the chicken broth, stirring. Add the tomatoes and green chilies, cayenne pepper, and Worcestershire sauce. Add the chicken and vermicelli, mixing well.
Divide the mixture into two 2-quart shallow casseroles coated with nonstick cooking spray. Top each casserole with half the Parmesan cheese, parsley, and green onion, and bake for 20 to 30 minutes, or until thoroughly heated. Serve immediately.
Makes 16 Servings.
Nutritional Information:
Nutritional Information (per serving): 329 Cal; 9 g Total Fat (3 g Sat Fat); 30 g Carb; 74 mg Cholesterol; 291 mg Sodium; 30 g Protein; 2 g Dietary Fiber.
Dietary Exchanges: 3 Lean Meat; 2 Starch; 1 Fat.
