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.
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.
3. Bake, covered, at 350° for 30 minutes; uncover and bake 5
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.)

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