Description:

Pasta

Source:

Family Recipe

Serves/Makes:8

Ingredients

• 1 12 oz (336 grm). package of Vermicelli, uncooked
• 2 tbsp (30 ml). butter
• 1 cup (225 ml) fresh mushrooms, sliced
• 1/4 cup (60 ml) finely chopped onion
• 1 10-1/2 oz (294 grm). can of cream of chicken soup
• 1 10-1/2 oz (294 grm). can of cream of mushroom soup
• 1 cup (225 ml) water
• 4 cups (950 ml) cubed, cooked chicken breast
• 1 cup (225 ml) shredded cheddar cheese
• 1 small can chopped or sliced black olives, drained
• 1 small jar green olives, drained
• 1/4 tsp (1 ml). black pepper
• 1/4 tsp (1 ml). salt
• 1/2 cup (125 ml) grated parmesan cheese

Preparation

• Break vermicelli into halves; prepare according to package directions and drain.
• In large pan, saute mushrooms and onion in melted butter until tender.
• Stir in soup and water.
• Cook and stir until blended.
• Stir in chicken and cheddar cheese until cheese melts and blends.
• Stir in vermicelli, olives, and salt.
• Pour into a 13 x 9-inch baking dish.
• Top with parmesan cheese and sprinkle with black pepper.
• Bake at 375 degrees (200 C.) for approximately 45 minutes.

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