Chicken Tetrazzini

By dinachapman

Ingredients

• 1 (16-ounce) package vermicelli
• 1/2 cup chicken broth
• 4 cups chopped cooked chicken breast (see recipes on page 166)
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 (10 3/4-ounce) can cream of celery soup
• 1 (8-ounce) container sour cream
• 1 (6-ounce) jar sliced mushrooms, drained
• 1/2 cup (2 ounces) shredded Parmesan cheese
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cups (8 ounces) shredded Cheddar cheese

Preparation

Step 1

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-inch 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.