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Nancy's Chicken Tetrazzini Recipe

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This recipe for Nancy's Chicken Tetrazzini is from The Lanham/Sheets Family 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:  
16 oz package vermicelli
1/2 cup chicken broth
4 cups chopped chicken breast (can use two 10 oz cans of chicken breast if desired)
1 10 oz can cream of mushroom (I use low fat)
1 10 oz can cream of chicken (low fat)
1 10 oz can cream of celery (low fat)
8 oz of sour cream
6 oz jar of sliced mushrooms
1/2 cup shredded Parmesan cheese
1 t pepper
1/2 t salt
2 cups shredded sharp cheddar cheese
Directions:
Directions:
Prepare vermicelli according ro package directions. Drain, return to pot and toss with chicken broth.

Stir together chicken, and next 8 ingredients in a large bowl. Add pasta and toss well. Spoon mixture into 2 lightly greased 11 x 7 inch baking dishes. Sprinkle cheese over both. Bake, covered with foil at 350 for 30 min. Uncover and bake 5 more min until cheese is melted and bubbly.

You can freeze containers unbaked up to a month. Thaw casserole overnight in fridge, let stand 30 min at room temp then bake as directed.
Number Of Servings:
Number Of Servings:
12 total. 6 each dish

 

 

 

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