From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Preheat oven to 350 degrees. Cook vermicelli, drain, and set aside. Saute 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.
SERVES: 8 - 10
- 1/2 pound vermicelli, cooked and drained
- 1/2 pound mushrooms
- 6 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- Salt and 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
TO PREPARE:
Preheat oven to 350 degrees. Cook vermicelli, drain, and set aside. Saute 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.
SERVES: 8 - 10
