Chicken Tetrazzini Casserole

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 (16 ounce) package vermicelli
• 1/2 cup chicken broth
• 4 cups cooked chicken, chopped
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of celery soup
• 1 (8 ounce) container sour cream
• 1 (6 ounce) jar sliced mushrooms, drained
• 1/2 cup parmesan cheese, shredded
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cups cheddar cheese, shredded
• broccoli, peas or other vegetables

Recipe

• 1 cook vermicelli according to package directions; drain. return to pot, and toss with chicken broth.
• 2 preheat oven to 350. stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli and toss well.
• 3 spoon chicken mixture into two lightly greased 11 x 7 inch baking dishes. sprinkle with cheddar cheese.
• 4 bake, covered, at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is bubbly.
• 5 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.