- 1 pound skinless, boneless chicken thighs
- 3 cups water
- 1 large green bell pepper, chopped
- 1 onion, chopped
- 1 (8 ounce) package vermicelli pasta
- 2 (10.75 ounce) cans cream of mushroom soup
- 2 1/2 tablespoons Worcestershire sauce
- 12 ounces shredded Cheddar cheese
- salt and ground black pepper to taste
- Place chicken thighs into a large saucepan, pour in water, and bring to a boil. Reduce heat to low and simmer until chicken is tender and no longer pink inside, 10 to 15 minutes. Drain, retaining chicken stock.
- Preheat oven to 375 degrees F (190 degrees C).
- Cook and stir green bell pepper and onion in 1 cup retained stock in a saucepan over medium heat until vegetables are tender, about 10 minutes. Cook vermicelli pasta with remaining 2 cups chicken stock in a separate pan over medium heat, stirring occasionally, until pasta is tender and stock has been absorbed, 12 to 15 minutes.
- Combine cooked chicken, bell pepper, onion, cooked pasta, cream of mushroom soup, Worcestershire sauce, Cheddar cheese, salt, and black pepper in a large bowl; pour mixture into a 9x13-inch baking dish.
- Bake in the preheated oven until casserole is bubbling and top is lightly browned, 20 to 25 minutes.
05/18/2018
recipepes.com
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