Recipe from Kay Hanks
1 8 0z pkg. vermicelli
8 oz mushrooms
1/2 cup butter
2 10 oz cans of chicken breasts
2 cream of chicken soups
16 oz sour cream
grated Parmesan cheese
Break vermicelli in pieces. Cook until done. Saute mushrooms in butter. Mix chicken, soup, sour cream, and pasta. Add mushrooms in butter. Pour into sprayed dish. Or two if you want to freeze one ahead of time. I froze both. Sprinkle with Parm cheese. Bake uncovered on a cookie sheet at 350 for 20 minutes or until cheese is slightly browned.
If frozen, thaw by setting out on counter top for as long as you have time (not over 3 hours).
If you put in over frozen, dish will take longer to cook. Like 1 hour to cook. I took the dish out a few times to stir. Enjoy!