Chicken Tetrazzini Casserole
photo by Anonymous
- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
2 casseroles
- Serves:
- 12
ingredients
- 1 (16 ounce) package vermicelli
- 1⁄2 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
- 1⁄2 cup parmesan cheese, shredded
- 1 teaspoon pepper
- 1⁄2 teaspoon salt
- 2 cups cheddar cheese, shredded
-
Optional
- broccoli, peas or other vegetables
directions
- Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
- Preheat oven to 350. Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli and toss well.
- Spoon chicken mixture into two lightly greased 11 x 7 inch baking dishes. Sprinkle with Cheddar cheese.
- Bake, covered, at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is 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.
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RECIPE SUBMITTED BY
<p>Married, mother of two. Son is 18, daughter is 16. Two dogs, one cat!</p>