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Creamy Chicken Tetrazzini

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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.