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    Chicken Tetrazzini


    Source of Recipe


    Southern Living, April 2006

    Recipe Introduction


    Prep: 10 min., Cook: 10 min., Bake: 35 min. Freeze unbaked casserole up to 1 month, if desired. Thaw overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.

    Recipe Link: http://southernliving.com

    List of Ingredients




    1 (16-oz.) package vermicelli
    1/2 cup chicken broth
    4 cups chopped cooked chicken breasts
    1 (10 3/4-oz.) can cream of mushroom soup
    1 (10 3/4-oz.) can cream of chicken soup
    1 (10 3/4-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 teaspoon salt
    1 teaspoon pepper
    2 cups (8 oz.) shredded Cheddar cheese


    Recipe



    Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.

    Stir together chicken and next 8 ingredients; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with cheese.

    Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.


    Yield: Makes 12 servings
 

 

 

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