Wednesday, February 12, 2014

Chicken Tetrazzini by Brenda Riden

1 (16 ounce) pkg. vermicelli noodles
1/2 cup chicken broth
4 c. chopped, cooked chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 (8 oz) container sour cream
1 (6 oz) jar sliced mushrooms
½ c. shredded Parmesan cheese
½ tsp. salt
1 tsp. pepper
2 c. shredded cheddar cheese

1. Prepare vermicelli according to package directions; drain. 
2. Return to pot and toss with chicken broth. 
3. In a large bowl, stir together the chopped cooked chicken, soups, sour cream, mushrooms, Parmesan cheese, salt, and pepper.  
4. Add the cooked vermicelli and toss well. 
5. Spoon mixture into 2 lightly greased 11 x 7 inch baking dishes. 6. Sprinkle evenly with the cheddar cheese. 
7. ***Bake covered at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly. 

***Unbaked casserole may be frozen up to 1 month if desired. Thaw casserole overnight in frig. Let stand 30 minutes at room temperature and bake as directed. 

Brenda Riden
Pampered Chef Consultant

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