Chicken Vermicelli

• 5 lb. chicken or less
• chicken bouillon cubes
• 1 lb. vermicelli
• 1 to 1 1/2 lb. ground round
• 1 c. chopped celery
• 1/2 c. chopped green pepper
• 1 onion
• 2 cloves garlic, minced
• 8 oz. can tomato sauce
• 1 lb. can crushed tomatoes
• 3 Tbsp. Worcestershire sauce
• 2 Tbsp. A.1. sauce
• salt and pepper to taste
• 4 oz. mushrooms
• green or black olives
• pimiento
• 1/3 lb. grated American cheese
• Parmesan cheese

1. Stew chicken for 2 hours.
2. Use salt and pepper and 1 to 2 chicken bouillon cubes in water.
3. Bone and cut into bite-size pieces.
4. Save broth.

chicken, chicken bouillon cubes, vermicelli, ground round, celery, green pepper, onion, garlic, tomato sauce, tomatoes, worcestershire sauce, sauce, salt, mushrooms, green, pimiento, american cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=237936 (may not work)