Ashley's Different Chicken Tetrazzini

Ingredients

• Servings: 8
• 1 pound skinless, boneless chicken thighs
• 3 cups water
• 1 large green bell pepper, chopped
• 1 onion, chopped
• 1 (8 ounce) package vermicelli pasta
• 2 (10.75 ounce) cans cream of mushroom soup
• 2 1/2 tablespoons worcestershire sauce
• 12 ounces shredded cheddar cheese
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• 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.
• preheat oven to 375 degrees f (190 degrees c).
• 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.
• 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.
• bake in the preheated oven until casserole is bubbling and top is lightly browned, 20 to 25 minutes.