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Ingredients
1/2 Pound vermicelli, cooked & drained
1/2 Pound mushrooms
6 Tablespoons butter, divided
2 Tablespoons all-purpose flour
2 Cups chicken broth
Salt & pepper to taste
Nutmeg to taste
1 Cup heavy cream
3 Tablespoons dry sherry
4 to 5 Cups cubed cooked chicken
1/2 Cup sliced black olives
1/2 Cup grated Parmesan cheese
Instructions
Preheat oven to 350F. Cook vermicelli, drain, and set aside. Saut� mushrooms in 3 tablespoons butter, and set aside. In a saucepan, melt 3 tablespoons butter and blend in flour. Gradually add broth, stirring constantly, until mixture is thickened. Add salt, pepper, nutmeg, cream, and sherry, stirring and cooking 10 minutes. Mix one-half sauce with mushrooms and vermicelli. Pour into a buttered 3-quart casserole. Mix remaining sauce with chicken and olives. Pour over pasta mixture. Sprinkle cheese over the top. Bake 15 to 20 minutes until top is lightly browned.