Chicken Tetrazzini

Freeze unbaked casserole up to 1 month, if desired. Thaw overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.

Prep Time: 10 minutes
Cook Time: 10 minutes
Bake: 35 minutes
Yield: Makes 12 servings

Ingredients

• 1  (16-oz.) package vermicelli
• 1/2  cup  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 chicken 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
• 1/2  teaspoon  salt
• 1  teaspoon  pepper
• 2  cups  (8 oz.) shredded Cheddar cheese

Preparation

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

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

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