Bake & Take Chicken Vermicelli

Makes 8 servings

14-1/2 oz. can chicken broth

2-1/2 c. vermicelli pasta, uncooked and coarsely broken

10-3/4 oz. can cream of mushroom soup

4 c. cooked chicken, cubed

1 onion, diced

1/2 c. green pepper, chopped

2-oz. jar chopped pimentos, drained

1 t. salt

1 t. pepper

16-oz. container shredded sharp Cheddar cheese, divided

Bring broth to a boil over medium heat in a large saucepan. Add vermicelli; cook just until tender. Drain; place in a lightly greased 13"x9" baking pan. Mix in soup, chicken, onion, green pepper, pimentos, salt, pepper and half the cheese; cover and refrigerate overnight. Sprinkle with remaining cheese. Bake at 350 degrees for 45 minutes.

Take the kids to a paint-your-own pottery shop! Let them decorate cheery plates and bowls for the whole family. Their creations will warm hearts and tummies at the same time.