Serving Size  : 16   Preparation Time :0:00
Categories    : Casseroles                       Chicken
                Pasta                            Crockpot
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -soup greens-
   1                    Yellow onion -- leave yellow s
   1                    Carrot
   1                    Parsnips
                        Parsley
   4                    Stewing chicken
                        -casserole-
   2       md           Yellow onions -- chopped
   2                    Cl Garlic -- peeled, pressed
   1                    Green pepper -- seeded and cho
   2       c            Celery -- chopped
     1/2   lb           Mushrooms -- chopped
   2       tb           Vegetable oil
   2       tb           Butter
   2       c            Milk
   2       tb           Flour
     1/2   lb           Mushrooms
   1       lg           Roasted red peppers -- chopped
   1       sm           Chopped pimientos
   2       lb           Vermicelli
   1       lb           Grated cheddar cheese
   6                    Hard-boiled eggs -- chopped
                        Salt and pepper -- to taste


Recipe by: Rosilyn/AOL Simmer chicken in water until      
  tender with soup greens. A large, old hen may take up     
  to two hours. 

Can do this in Crockpot, cooking all day. Remove 
chicken from stock, discard vegetables and 
reserve stock. Stir meat from bones, discard skin
 and bones, cut meat in small pieces. 

Casserole: In large skillet, saute the first five
casserole ingredients in the oil until just tender. 
Remove from pan to a large mixing bowl and hold 
in reserve. Add butter to the pan and make a roux 
with the flour. Cook over Low heat to cook the flour, 
but do not let it brown. Add milk and cook, stirring
constantly until the sauce thickens.
       
Add remaining 1/2 pound mushrooms to cool the sauce. 
Then put in food processor with steel blade. Process
by pusling until mushrooms are chopped very fine. Add to 
vegetables in large bowl. Add chicken, pimeintos or 
red peppers and 1 cup of shredded cheese. Mix well.   
    
Meanwhile break the vermicelli into small pies, 3-4" long 
and cook in some of chicken stock until just al dente. Drain. 
Combine with the prepared sauce. Gently add hard cooked eggs. 
Place in two greased flat oval casserole dishes and 
bake at 300 f. for about 45 minutes. If casserole appears 
to be too dry, add some of reserved chicken stock. 
About 10 minutes before done, sprinkle top of casserole with remaining cheese. You can freeze the second casserole