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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini is from The OgletreeFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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