Lucky Chicken

Lucky Chicken 8 oz vermicelli 2 tbsp olive oil 1 lg onion, chopped 1-1/2 c sliced fresh mushrooms 1 (10 oz) can cream of chicken soup 1 (10 oz) can cream of mushroom soup 2 c chicken broth 4 boneless, skinless chicken breasts, cut into bite-size pieces 2 c sour cream 1-1/2 c shredded cheddar cheese, divided Freshly ground black pepper, to taste Heat oven to 350 degrees F. Grease a 9" x 13" baking dish and set aside. Boil the vermicelli for 2 minutes, then drain. Heat the olive oil in a large skillet. Add the onion and saute until translucent. Combine the sauteed onion, mushrooms, soups, chicken broth and uncooked chicken in a large bowl and mix well. Add the sour cream, 1 cup of cheddar cheese and the pepper. Stir in the slightly cooked pasta. Spoon into the baking dish, then sprinkle with the remaining 1/2 cup of cheddar cheese. Bake for 1 hour, or until the chicken is cooked through. Let dish sit for 5 minutes before serving.