Ingredients

1 clove garlic, minced
½ cu. margarine
2 cu. cooked chicken, cubed
¾ cu. sliced mushrooms
1 chopped onion
1 celery stalk, sliced thin
1 T parsley flakes
¼ cu. white wine
½ cu. grated Parmesan cheese
⅔ cu. milk
Pepper
½ lb. Vermicelli, cooked and drained

Directions

Saute garlic, onion and celery in 2 T margarine for about 1 minute. Add chicken, mushrooms, parsley and wine. Cook, stirring constantly, about 3 minutes. Set chicken mixture aside.

Melt remaining margarine. Add cheese, milk and pepper. Cook, stirring constantly, over low heat until cheese melts and sauce is smooth.

Gently toss cooked Vermicelli with chicken mixture and cheese sauce until coated.