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Chicken Tetrazzini

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“Another version of a very popular dish.”
READY IN:
55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 (16 ounce) package vermicelli
  • 12 cup chicken broth
  • 4 cups cooked chicken breasts (chopped)
  • 12 cup chicken broth
  • 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 (16 ounce) jar sliced mushrooms, drained
  • 12 cup shredded parmesan cheese
  • 12 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups shredded cheddar cheese

Directions

  1. Cook vermicelli according to package directions, drain. Return to pot, and toss with chicken broth.
  2. Stir together chicken and next 8 ingredients; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11x7 inch baking dishes. Sprinkle evenly with cheese.
  3. Bake, covered, at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
  4. Note: You can freeze this up to 1 month, if desired. Thaw overnight in refrigerator, Let stand 30 minutes at room temperature, and bake as directed.

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