chicken vermiceli casserole

★★★★★ 1
a recipe by
Vickie Raven
Ludington, MI

This makes ALOT of food, so maker beware!!!! LOL..It can fill 2 9X13 pans!!!! A great dish for family gatherings and summer fun!!! As well as comfort food for cold winter days...wow..a year-round recipe... xoxo V

★★★★★ 1
serves 15-20
prep time 1 Hr 45 Min
cook time 30 Min

Ingredients For chicken vermiceli casserole

  • 6 md
    chicken breasts without bones
  • 1 lg
    bunch of broccoli or 1 pkg frozen
  • 16 oz
    vermicelli
  • 1 can
    cream of celery soup
  • 1 can
    cream of chicken soup
  • 1 can
    16 oz chicken broth
  • 1/2 can
    milk/use can from soup....
  • 1 lb
    velveeta cheese cubed

How To Make chicken vermiceli casserole

  • 1
    Boil Chicken in large pot, approx. 10-15 min., save water to cook pasta in. Take chicken out and set aside to cool. Slightly break up fresh broccoli and cook in separate pan, drain and chop or unthaw frozen broccoli.( Frozen box of broccoli, set aside, do not cook)... Chop/cube chicken.
  • 2
    In saucepan, combine celery & chicken soups, chicken broth, cubed Velveeta cheese, & milk. Melt until well blended. Cook pasta in water reserved from cooked chicken. Drain and save pasta.
  • 3
    Combine all ingredients and spread into 2 9X13 sprayed baking dishes. Bake at 350 degrees for 30 mins. OH MY!!!!..Cook and ENJOY The Fruits of Your Labor..So Good!!!

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