Fix and Freeze Chicken Tetrazzini
Source of Recipe
rc
List of Ingredients
1 pkg. vermicelli (16 oz)
1/2 cup chicken broth
4 cups chopped cooked chicken breast
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 container (8 oz) sour cream
1 jar sliced mushrooms, drained (6 oz)
1/2 cup (2 oz) shredded Parmesan cheese
1 t. pepper
1/2 t. salt
2 cups (8 oz) shredded cheddar cheese
Prepare vermicelli according to package directions; drain. Return to
pot, and
toss with chicken broth. Stir together chopped cooked chicken and next
8
ingredients in a large bowl; add vermicelli and toss well. Spoon
mixture into 2
lightly greased 11 x 7" baking dishes. Sprinkle evenly with cheddar
cheese.
Bake, covered, at 350 for 30 minutes. Uncover and bake 5 more minutes
or until
cheese is melted and bubbly. Note: Freeze unbaked casserole up to 1
month, if
desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes
at room
temperature and bake as directed. Makes 12 servings.
Recipe
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