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A creamy, cheesy
sauce...
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4
Tbs |
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butter |
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½
cup |
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chopped celery |
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½
bell |
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pepper, chopped |
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1
medium |
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onion, chopped |
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1
tub |
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sliced mushrooms |
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2 10
¾oz. |
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cans
of cream of mushroom soup |
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1
cup |
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milk |
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½
lb |
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cheddar cheese, grated |
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4
cups |
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cooked, cubed chicken |
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7
oz |
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vermicelli, cooked |
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salt
and pepper to taste |
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tabasco to taste |
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1 |
Preheat oven
to 350 degrees F. Butter a 2 quart casserole
dish. |
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2 |
In large
sauté pan, melt butter and sauté celery, pepper,
onoin and mushrooms. |
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3 |
In medium
bowl, mix soup with milk. Add to sautéed
ingredients. |
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4 |
Add cheese
and stir until melted. |
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5 |
Add chicken,
vermicelli, salt, pepper and tabasco. |
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6 |
Pour into
prepared dish and bake, uncovered, for 35
minutes. |
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Servings: 6 |
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