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3 c hot cooked linguine noodles
1 Tbl canola oil
1.5 tsp fresh ginger
1 tsp dark sesame oil
1/2 tsp salt
1/2 tsp crushed red pepper
~Combine all ingredients
~Serve warm
1 package vermicelli (16 oz)
1/2 cup chicken broth
4 cups chopped, cooked chicken breasts
1 can cream of celery soup
1 container sour cream (8 oz)
1 jar sliced mushrooms (6 oz)
1/2 cup shredded Parmesan cheese
1/2 tsp salt
1 tsp pepper
2 cups shredded cheddar cheese (8 oz)
~Cook vermicelli according to package directions, drain. Return to pot and toss with chicken broth
~Stir together chicken, soup, sour cream, mushrooms, salt, pepper and Parmesan cheese. Add to vermicelli. Spoon mixture into 2 lightly greased 11 x 7 baking dishes. Sprinkle each dish with cup of shredded cheddar cheese.
~Bake, covered, at 350 for 30 minutes; uncover and bake for 5 more minutes or until cheese is melted and bubbly.
Thanks to Cheri Buttry!
