Chicken Vermiceli Casserole Food

CHICKEN VERMICELLI NOODLES

Steps:

• To a bowl, add the thinly sliced chicken breast. Add 1 tbsp of the sweet soy sauce and stir to evenly coat.
• To a large/deep frying pan or wok, add 1 tbsp of the rapeseed oil and increase the heat to medium. Allow the oil to get hot and then add the chicken and garlic to the pan.
• Fry for around 4 minutes (the chicken should cook quickly as it's thinly sliced). Set the chicken and garlic aside, deglazing the pan with a splash of water.
• Next, add the remaining rapeseed oil along with the veggies (cabbage, onion and carrots). Season with salt and fry on high for around 7 minutes.
• Meanwhile, add the Vermicelli noodles to a bowl with boiling water, covering with a lid/plate and leaving for 2 minutes. Also combine the sweet soy sauce, soy sauce, rice vinegar, and cornstarch in a mixing jug.
• Once the veggies have softened, add the sauce, chicken and noodles into the pan, stirring to combine. Continue to cook until the sauce thickens, this should take around 2 minutes.
• Serve with a sprinkle of chopped spring onion, coriander and chilli flakes.

CHICKEN VERMICELI CASSEROLE

Steps:

• 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!!!

CHICKEN VERMICELLI

Steps:

• Break pasta into 3 or 4 inch pieces. Cook according to package directions.
• In a large non-stick pot coated with non-stick cooking spray, saute the green pepper, onion and garlic until tender.
• Mix in the flour.
• Add the tomatoes, milk, and Worcestershire sauce. Mix well. stir until mixture comes to a boil and thickens.
• Lower the heat mix in the green peas, mixing well.
• Add the pasta, cheese, chicken. Mix well and heat through. Transfer to a 3 quart baking dish (we used a 9x13) coated with non stick cooking spray.
• TO PREPARE AND EAT NOW: Preheat oven to 350°F Bake for 20 minutes. It's ready when it's bubbly.
• TO FREEZE: Do not bake before freezing. Cool to room temperature, wrap, label and freeze.
• TO PREPARE AFTER FREEZING: Remove from freezer to defrost fully. Bake for 30-40 minutes in a 350°F oven which has been preheated.

CREAM CHEESE CHICKEN VERMICELLI

Steps:

• Cook the vermicelli in boiling, salted water until al dente, about 5 minutes. Drain.
• Place the chicken between sheets of plastic wrap and pound lightly to an even thickness, about 1/3 inch.
• Heat a large, deep skillet over medium heat and add the olive oil.
• Spread the flour on a large plate and dredge the chicken in it, shaking off excess.
• Place the chicken in the skillet and season with salt and pepper. Cook until golden on the bottom, 5-6 minutes.
• Turn and cook until golden on the other side and just cooked through, 4-5 minutes longer, depending on thickness. Transfer to a plate.
• Add the shallot and wine to the pan and cook, scraping up browned bits, 2 minutes.
• Add the broth, milk, Parmesan cheese, and cream cheese and cook, stirring gently to melt the cheeses, until the sauce is creamy and slightly thick, 6-7 minutes. Stir in 2 tablespoons of chopped parsley and season with salt and pepper.
• Add the pasta to the sauce and toss to coat. Add the cooked chicken to the pasta and sauce and turn several times to coat.
• To serve, divide the chicken, pasta, and sauce among 4 plates and garnish with chopped parsley.

VEGGIE VERMICELLI

Steps:

• Put the noodles in a heatproof bowl and cover with boiled water from the kettle. Leave for 3-5 mins to soften, then drain and plunge the noodles into a bowl of cold water to prevent them drying out. Set aside.
• Whisk all the dressing ingredients with 2 tsp cold water in a small bowl and season lightly. Put the carrots, cucumber ribbons, sugar snap peas and half the coriander in a bowl, then toss with half the dressing.
• Drain the noodles well, then toss with the vegetables. Divide between two plates, then top with the rest of the coriander and the peanuts. Serve with the remaining dressing on the side for drizzling over.