Chicken Tetrazzini

By mamacook1

A luncheon favorite.
Freeze unbaked casserole for up to a month. Thaw overnight in refrigerator. Let stand at room temperature for 30 minutes, then bake.

Ingredients

• 1 (16oz pkg vermicelli
• 1/2 c chicken broth
• 4 c chicken breast, chopped, cooked
• 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 (8oz) sour cream
• 1 (6oz) jar mushroom, sliced ,drained
• 1/2 c Parmesan cheese, shredded
• 1/2 tsp salt
• 1 tsp pepper
• 2 c Cheddar cheese, shredded

Preparation

Step 1

Cook vermicelli according to pkg directions, drain. Return to pot and toss with chicken broth. Stir chicken and next 8 ingredients together, add vermicelli and stir well. Spoon into lightly greased casserole and sprinkle with cheese.
Bake covered at 350* for 30 minutes. Uncover, and bake 5 minutes longer or until cheese is melted and bubbly.