Place chicken in a large pot and cover with water. Cook. Cut into chunks or shred when cooled. Cook vermicelli in broth. Drain. Melt butter and saute finely chopped garlic about 2 mintues in large sauce pan. Add grated cheese (add more for cheesier dish), Chicken gravy, cream of chicken celery soup and mushrooms. Stir until cheese is melted into the mixture. Add milk and chicken. Combine with Vermacelli in large mixing bowl. Bake at 350, covered, for 30 to 45 minutes. Yield: 12 to 16 servings.
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|Serving Size: 1 Serving (376g)|
|Recipe Makes: 12|
|Calories from Fat: 381 (50%)|
|Amt Per Serving||% DV|
|Total Fat 42.3g||56 %|
|Saturated Fat 21.1g||106 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 180.4mg||56 %|
|Sodium 920.7mg||32 %|
|Potassium 454.5mg||12 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 41.4g|
|Protein 49g||70 %|
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Calories per serving: 758
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