Ashley'S Different Chicken Tetrazzini

1. 1

   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.

2. 2

   Preheat oven to 375 degrees F (190 degrees C).

3. 3

   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.

4. 4

   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.

5. 5

   Bake in the preheated oven until casserole is bubbling and top is lightly browned, 20 to 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.