Ingredients:
8 ounces uncooked vermicelli
1 lb cooked chicken, chopped ( your pick–breast, thighs, etc.)
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons dry sherry
2 (8 ounce) packages presliced mushrooms
1 (8 1/2 ounce) cans peas
3/4 cup skim milk
2/3 cup fat free sour cream
1/3 cup grated parmesan cheese
1 (10 3/4 ounce) cans reduced-fat cream of chicken soup
cooking spray
1/3 cup dry breadcrumbs
2 tablespoons butter, melted
Directions:
Preheat oven to 450 degrees.
Cook pasta (omit salt and fat).
Drain.
In a large nonstick skillet, add onion powder, sherry, and mushrooms.
Cover and cook until mushrooms are tender (about 4 minutes).
Drain off about half of the liquid.
In a large bowl, combine peas, milk, sour cream, cheese, and soup.
Add salt, pepper, pasta, chicken, and mushroom mixture to soup mixture.
Gently toss to combine.
Spoon mixture into a 13×9-inch baking dish coated with cooking spray.
Combine breadcrumbs and butter in a small cup, tossing to combine.
Sprinkle breadcrumb mixture over pasta mixture.
Bake at 450 derees for about 12 minutes or until bubbly and thoroughly heated.
Servings: 6-8
Time preparation: 20 min.
Time total: 32 min.