Creamy Chicken Tetrazzini
Ingredients
- 1 16-ounce package vermicelli
- ½ cup chicken broth
- 4 cups cooked chicken, chopped
- 1 10.75-ounce can condensed cream of mushroom soup
- 1 10.75-ounce can condensed cream of chicken soup
- 1 10.75-ounce can condensed cream of celery soup
- 1 8-ounce container sour cream
- 1 6-ounce jar sliced mushrooms, drained
- ½ cup Parmesan cheese, shredded
- 1 tsp. pepper
- ½ tsp. salt
- 2 cups Cheddar cheese, shredded
Instructions
- Heat oven to 350°F.
- Spray two 11 x 7-inch glass baking dishes with cooking spray.
- Cook and drain vermicelli as directed on package, using minimum cook time.
- Return to saucepan; add broth and toss to coat.
- In a large bowl, mix chicken, soups, sour cream, mushrooms, Parmesan cheese, pepper and salt.
- Add vermicelli; toss well.
- Divide mixture between baking dishes.
- Sprinkle with Cheddar cheese.
- Cover and bake 30 minutes.
- Remove from oven; uncover; bake5 minutes longer or until cheese is bubbly.
Notes
Unbaked casserole may be frozen up to 1 month. Thaw overnight in refrigerator. Remove from refrigerator 30 minutes before baking.