Chicken Tetrazzini Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 16 oz. pkg. vermicelli
1/2 cup chicken broth
4 cups chopped cooked chicken breast
1 10 3/4 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 cup (2 oz.) shredded Parmesan cheese
1 tsp. pepper
1/2 tsp. salt
2 cups (8 oz.) shredded Cheddar cheese
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Directions: |
Directions:Prepare vermicelli according to pkg. 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.
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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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:20 mins. Bake 35 mins. |
Personal
Notes: |
Personal
Notes: I especially like this recipe because you can make 2 casseroles and freeze one of them for later. It comes in handy for one of those nights when you just don't want to cook!
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