Chicken Tetrazzini Casserole

“I picked up a copy of Southern Living's Comfort Foods Recipe magazine at the grocery store. I decided to try their Chicken Tetrazzini. I haven't had this since I was a kid and forgot all about it! This recipe makes 2 casseroles. One to prepare immediately and one to freeze for later! After serving to my family I asked the BIG question...."Should I make this again sometime?" I received two overwhelming YES's from my kids, and one "yeah, ok" from my husband. I'd say that this recipe is a keeper! I served it with fresh bakery bread.”
2 casseroles

Ingredients Nutrition

  • 1 (16 ounce) package vermicelli
  • 12 cup chicken broth
  • 4 cups cooked chicken, chopped
  • 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
  • 12 cup parmesan cheese, shredded
  • 1 teaspoon pepper
  • 12 teaspoon salt
  • 2 cups cheddar cheese, shredded
  • Optional
  • broccoli, peas or other vegetables


  1. Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
  2. Preheat oven to 350. Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli and toss well.
  3. Spoon chicken mixture into two lightly greased 11 x 7 inch baking dishes. Sprinkle with Cheddar cheese.
  4. Bake, covered, at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is bubbly.
  5. 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.

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