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4 chicken breasts 2 chicken bouillon cubes 1/4 c. chopped onion 1/2 lb. vermicelli 1 Tbsp. grated onion 1/3 c. vegetable oil 4 Tbsp. red wine vinegar 1 Tbsp. sugar 1/2 tsp. seasoned salt 1/2 tsp. dried basil 2 Tbsp. mayonnaise 1 jar marinated artichoke hearts whole mushrooms Cook chicken in water with bouillon cubes, and chopped onion. Keep broth. Strain out onions. Cook vermicelli in broth (break into 2" pieces first). Combine remaining ingredients and top vermicelli and chicken in baking dish. Top with jar of marinated artichoke hearts and whole mushrooms. May be heated or served cold. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |