- Average
- Average budget
Ingredients
- 4 lb roasting chicken, cut up
- 3 cups hot water
- salt
- 1 t onion salt
- 1/2 t celery salt
- 1/2 lb vermicelli noodles
- 6 T butter
- 1/2 lb mushrooms sliced
- 1 T lemon juice
- 2 T flour
- Paprika
- 1/4 t pepper
- 1/8 t nutmeg
- 1 cup heavy cream
- 2/3 cup parmesan cheese
Preparation
Step 1
Day before: Simmer chicken 1 1/2 hours in salted water. Add water if needed. Cool and remove chicken from bone.
Step 2
Reserve 2 1/2 cups broth. To the rest of the broth add 3 quarts water, 2 T salt and cook vermicelli. Drain and put in 12"x8"x2" baking dish.
Step 3
Saute mushrooms til soft in 3 T butter. Sprinkle with 1 T lemon juice and 1/2 t salt. Toss mushrooms in butter with vermicelli. Refrigerate.
Step 4
In saucepan, melt 3 T butter. Remove pan from heat and stir in flour, 1/4 t paprika, 1 1/2 t salt, pepper and nutmeg.
Step 5
Stir in slowly 2 1/2 cups reserved broth. (You can use sherry in place of some broth). Stir til thick. Add cream.
Step 6
Pour over chicken. Refrigerate.
Step 7
Oven 400 degrees. With fork, stir up chicken and sauce and pour over vermicelli and mix.