Lila’s Chicken

by Jessica on February 4, 2013

Lila's Chicken by My Baking Heart

Continuing my quest to update popular posts with more appetizing photos, I give you Lila’s Chicken. It’s a warm & comforting pasta dish that I first posted back in July of 2008… and one that the whole family enjoys!

I love it when I get to spend a whole day with my little sister… just Rox and me, no one else. Today was such a day. After hitting our favorite grocery store, we went shopping in a new outdoor shopping haven. I visited Texas’ first Vera Bradley store and picked up a copy of Vera Bradley – Cooking With Friends… a cookbook I’ve been eyeing for quite some time.

Of course, I had to open it up and read through it on the drive home. And as I scanned the pages, I came across Lila’s Chicken (something I just knew Rox would love). As I read it aloud to her, she decided that we were making it for dinner. Filled with pasta, chicken, mushrooms and cheese, it’s the perfect dish to warm you right up! Needless to say, it was very tasty and something I’d definitely make again. And the cookbook is one I definitely recommend for your library!

Lila's Chicken by My Baking Heart

Lila's Chicken

Ingredients

  • 8 oz vermicelli
  • 2 tbsp olive oil
  • 1 lg onion, chopped
  • 1-1/2 c sliced fresh mushrooms
  • 1 (10 oz) can cream of chicken soup
  • 1 (10 oz) can cream of mushroom soup
  • 2 c chicken broth
  • 4 boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 c low-fat sour cream
  • 1-1/2 c shredded cheddar cheese, divided
  • Freshly ground black pepper, to taste

Instructions

Heat oven to 350 degrees F. Grease a 9" x 13" baking dish and set aside. Boil the vermicelli for 2 minutes, then drain.

Heat the olive oil in a large skillet. Add the onion and saute until translucent. Combine the sauteed onion, mushrooms, soups, chicken broth and uncooked chicken in a large bowl and mix well. Add the sour cream, 1 cup of cheddar cheese and the pepper. Stir in the slightly cooked pasta.

Spoon into the baking dish, then sprinkle with the remaining 1/2 cup of cheddar cheese. Bake for 1 hour, or until the chicken is cooked through. Let dish sit for 5 minutes before serving.

Adapted from: Vera Bradley - Cooking With Friends

http://mybakingheart.com/2013/02/04/lilas-chicken/

Lila's Chicken by My Baking Heart

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{ 4 comments… read them below or add one }

1 Amber July 21, 2008 at 12:11 pm

This sounds like some great winter time comfort food! Looks great too.

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2 Amy (Sing for your supper) July 21, 2008 at 8:29 pm

Vera Bradley COOKBOOK?!! Be still, my heart!! Golly, I love me some VB!! ;-) This chicken looks great, too – almost identical to my mom’s chicken spaghetti! Mmmm….

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3 Janna from Honeyed Hashette July 22, 2008 at 10:56 pm

My aunt needs this cookbook. She hearts Vera Bradley!
This dish looks and sounds wonderful!

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4 Nicole @ The Marvelous Misadventures of a Foodie February 5, 2013 at 1:27 pm

Mmm this sounds so creamy and comforting Jessica! If we had snow days in Arizona I think this would be the perfect dish for that! :)

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