Chicken Tetrazzini
Ingredients
- 1 (16-oz.) package vermicelli
- ½ cup chicken broth
- 4 cups chopped cooked chicken breasts
- 1 (10¾-oz.) can cream of mushroom soup
- 1 (10¾-oz.) can cream of chicken soup
- 1 (10¾-oz.) can cream of celery soup
- 1 (8-oz.) container sour cream
- 1 (6-oz.) jar sliced mushrooms, drained
- ½ cup (2 oz.) shredded Parmesan cheese
- ½ tsp. salt
- 1 tsp. pepper
- 2 cups (8 oz.) shredded Cheddar cheese
Instructions
- Cook vermicelli according to package directions; drain. Return to pot and toss with chicken broth.
- Stir together chicken and the next set of ingredients; add vermicelli and toss well.
- Spoon mixture into 2 lightly greased 11×7-inch baking dishes. Sprinkle evenly with Cheddar cheese.
- Bake, covered, at 350°F for 30 minutes. Uncover and bake 5 more minutes or until cheese is melted and bubbly.
Note: You can freeze the unbaked casserole up to 1 month. Thaw overnight in refrigerator, let stand 30 minutes at room temperature, and bake as directed.