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    Fix and Freeze Chicken Tetrazzini


    Source of Recipe


    trish

    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

    Recipe



    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.

 

 

 


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