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CHICKEN TETRAZZINI
Nb persons: 12
Yield:
Preparation time: 20 MIN.
Total time: 55 MIN.
Source: SOUTHERN LIVING
| 1 (16-ounce) package | vermicelli |
| 1/2 cup | chicken broth |
| 4 cups | chopped cooked chicken breast, (see recipes on page 166) |
| 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 (2 ounces) | shredded Parmesan cheese |
| 1 teaspoon | pepper |
| 1/2 teaspoon | salt |
| 2 cups (8 ounces) | shredded Cheddar cheese |
Preparation
Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with Cheddar cheese.
Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
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
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