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Chicken Tetrazinni Recipe

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This recipe for Chicken Tetrazinni, by , is from Ledet & Rickaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianne Ledet
Added: Thursday, October 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (16-OZ.) Pkg. Vermicelli
c chicken broth
4 cups chopped cooked chicken breasts
1 (10-3/4 oz) can cream of mushroom soup
1 (10-3/4 oz) can cream of celery sou0p
1 (8-oz) container sour cream
1 (6-oz) jar sliced mushrooms, drained
cup (2-oz) shredded Parmesan cheese
tsp. Salt
1 tsp. Pepper
2 cups (8-oz) shredded Cheddar cheese

Directions:
Directions:
Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.

Stir together chicken and next 8 ingredients; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11 x 7 baking dishes. Sprinkle evenly with cheese.

Bake, covered, at 350 degrees for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.

Number Of Servings:
Number Of Servings:
12

 

 

 

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