From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


  • 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


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

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