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Chicken Tetrazzini

Source of Recipe


Southern Living



List of Ingredients



• 1 (16-ounce) package vermicelli
  
• ½ cup chicken broth
  
• 4 cups chopped cooked chicken breast
  
• 1 (10¾-ounce) can cream of mushroom soup
  
• 1 (10¾-ounce) can cream of chicken soup
  
• 1 (10¾-ounce) can cream of celery soup
  
• 1 (8-ounce) container sour cream
  
• 1 (6-ounce) jar sliced mushrooms Parmesan cheese
  
• 1 tsp pepper
  
• ½ tsp salt
  
• 2 cups (8 ounces) shredded Cheddar cheese
  






Instructions



1. Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
   
   
2. Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into two lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with Cheddar cheese. Freeze unbaked casserole up to 1 month.
   
   
3. To Serve:
   Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature. Bake, covered, at 350° F for 30 minutes; uncover and bake 5 more minutes, or until cheese is melted and bubbly.
   
   Makes 12 servings.