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    You are in: Home / Recipes / Chicken Vermicelli Recipe
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    Chicken Vermicelli

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on September 17, 2008

      I made this last night and split it between two 8 X 8 pans. We ate one last night and I froze the other for a late work night. DH will just have to pull it out and bake. DH does not usually like "healthy" dishes that contain veggies, but this one he likes! He went back for seconds so I know it is a keeper. I used whole wheat spaghetti and threw in a handful of shredded carrots otherwise I prepared it just as stated. I will definately make it again.

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    • on July 23, 2007

      I just finished making this and now, I have 2 casseroles tucked in the freezer. I used full fat cheese(all I had), and added a tablespoon of canola oil to saute the vegetables in. I was a little worried about the tomatoes and milk curdling but, the sauce came together smoothly! I am looking forward to pulling this out and popping it into the oven on a night when I'm too tired to cook !!!

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    Nutritional Facts for Chicken Vermicelli

    Serving Size: 1 (188 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 292.5
     
    Calories from Fat 60
    20%
    Total Fat 6.7 g
    10%
    Saturated Fat 3.2 g
    16%
    Cholesterol 61.0 mg
    20%
    Sodium 308.9 mg
    12%
    Total Carbohydrate 25.4 g
    8%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.1 g
    4%
    Protein 31.2 g
    62%

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