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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.

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