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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from The OgletreeFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenny Collins
Added: Wednesday, July 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz. pkg. vermicelli
1/2 c. chicken broth
4 c. chopped coked chicken breast
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of celery soup
1 (8 oz.) container sour cream
1 (6 oz.) jar sliced mushrooms, drained
1/2 c. (2 oz.) shredded Parmesan cheese
1 tsp. pepper
1/2 tsp. salt
2 c. (8 oz.) shredded cheddar cheese

Directions:
Directions:
Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth. Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11 x 7 inch baking dishes. Sprinkle evenly with cheddar cheese. Bake covered, at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and 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.

Number Of Servings:
Number Of Servings:
12

 

 

 

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