Wednesday, August 19, 2009

May have to change this to a cooking blog . . .

What do you think of StampingCookingStarbucksMama? I LOVE to cook and I get lots of requests for my recipes, so here's what's cookin' for supper tonight. Hope you'll try it . . . and LIKE it!!

Lila's Chicken (from Vera Bradley Cooking with Friends)
(my modifications are in parentheses)

8 oz. vermicelli

1/2 cup butter (1/4 cup olive oil)
1 large onion, chopped
1 1/2 cups sliced fresh mushrooms (omit)
1 can cream of chicken soup
1 can cream of mushroom soup (cream of chicken & herb soup)
2 cups chicken broth (1 cup if omitting mushrooms)
4 boneless skinless chicken breasts, cut into bite-size pieces
2 cups sour cream
seasoned pepper to taste
1 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese
5 slices rye bread, cut into cubes
(I omitted this topping completely)

Heat over to 350F. Grease a 8x12-inch baking dish (3-quart casserole dish). Boil the vermicelli for 2 minutes, drain. Melt the butter (heat oil) in a large skillet. Add the onion. Saute until translucent. Combine the sauteed onion, mushrooms, soups, chicken broth, and uncooked chicken in a large (HUGE) bowl and mix well. Add the sour cream, seasoned pepper, and cheddar cheese. Stir in the slightly cooked pasta. Spoon into the baking dish. Sprinkle with the Parmesan cheese and cheddar cheese. Sprinkle the bread cubes over the top. Bake for 1 hour or until the chicken is cooked through and bubbly.

Serves 8.

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