Chicken Tetrazzini
Total Time: 55 mins
Preparation Time: 20 mins
Cook Time: 35 mins
Ingredients
- Servings: 12
- 1 (16 ounce) package vermicelli
- 1/2 cup chicken broth
- 4 cups cooked chicken breasts (chopped)
- 1/2 cup chicken broth
- 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 (16 ounce) jar sliced mushrooms, drained
- 1/2 cup shredded parmesan cheese
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 cups shredded cheddar cheese
Recipe
- 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 11x7 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.
- 4 note: you can freeze this up to 1 month, if desired. thaw overnight in refrigerator, let stand 30 minutes at room temperature, and bake as directed.
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