I love it when I get to spend a whole day with my little sister… just R and J, 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. As I scanned the pages, I came across Lila’s Chicken (something I just knew my sis would love). As I read it aloud to her, she decided that we were making it for dinner! Needless to say, it was very tasty and something I’d definitely make again! I love this book!! :)

Lila's Chicken

Lila’s Chicken
Source: Vera Bradley – Cooking With Friends

8 oz vermicelli
1/2 c (1 stick) butter (I subbed about 2 tbsp olive oil)
1 large 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 sour cream
1 c shredded cheddar cheese
seasoned pepper to taste

Topping:
1/2 c grated Parmesan cheese (omitted)
1/2 c shredded cheddar cheese
5 slices rye bread, cut into cubes (omitted)

Heat oven to 350 degrees. Grease an 8×12-inch baking dish (I used a 9×13-inch, which came close to overflowing!!). Boil the vermicelli for 2 minutes; drain.

Melt the butter (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, seasoned pepper and cheddar cheese. Stir in the slightly cooked pasta.

Spoon into the baking dish. Sprinkle with the Parmesan cheese and cheddar cheese. Sprinkle the bread cubes over the top. Bake for 1 hour or until the chicken is cooked through.