Chicken Tetrazzini
Ingredients
- 1 package (16 oz) vermicelli
- 1/2 cup chicken broth
- 4 cups chopped cooked chicken
- 1 can (103/4 oz) cream of mushroom soup
- 1 can (103/4 oz) cream of chicken soup
- 1 can (103/4 oz) cream of celery soup
- 1 container (8 oz) sour cream
- 1 jar (6 oz) sliced mushrooms, drained
- 1/2 cup shredded Parmesan cheese (2 oz)
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 cups shredded Cheddar cheese (8 oz)
Instructions
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Heat oven to 350°F. Lightly spray 2 (2-quart) casseroles with cooking spray. Cook and drain vermicelli as directed on package; return to saucepan. Add broth; toss to coat.
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In large bowl, stir remaining ingredients except Cheddar cheese. Add vermicelli; toss well. Divide mixture evenly between casseroles. Sprinkle with Cheddar cheese.
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Cover; bake 30 minutes. Uncover; bake 5 minutes longer or until cheese is bubbly.
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