Chicken Tetrazzini
1 (16-oz.) package vermicelli
1/2 cup chicken broth
4 cups chopped cooked chicken breasts
1 (10 ¾ oz.) can cream of mushroom soup
1 (10 ¾ oz.) can cream of chicken soup
1 (10 ¾ oz.) can cream of celery soup
1 (8-oz.) container sour cream
1 (6-oz.) jar sliced mushrooms, drained
1/2 cup (2 oz.) shredded Parmesan cheese
1/2 tsp. salt
1 tsp. pepper
2 cups (8 0z.) shredded Cheddar cheese
1. Cook vermicelli according to package directions; drain.
Return to pot, and toss with chicken broth.
Return to pot, and toss with chicken broth.
2. Stir together chicken and next set of ingredients; add
vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch
baking dishes. Sprinkle evenly with cheese.
vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch
baking dishes. Sprinkle evenly with cheese.
3. Bake, covered, at 350° for 30 minutes; uncover and bake 5
more minutes or until cheese is melted and bubbly.
more minutes or until cheese is melted and bubbly.
(You can freeze unbaked casserole up to 1 month, if
desired. Then thaw overnight in refrigerator. Let stand 30 minutes at room
temperature, and bake as directed.)
desired. Then thaw overnight in refrigerator. Let stand 30 minutes at room
temperature, and bake as directed.)
