Chicken Tetrazzini Casserole

Recipe by Jakers
READY IN: 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) package vermicelli
  • 12
  • 4
    cups cooked chicken, chopped
  • 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
  • 12
    cup parmesan cheese, shredded
  • 1
    teaspoon pepper
  • 12
    teaspoon salt
  • 2
    cups cheddar cheese, shredded
  • Optional
  • broccoli, peas or other vegetables
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DIRECTIONS

  • Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
  • Preheat oven to 350. Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli and toss well.
  • Spoon chicken mixture into two lightly greased 11 x 7 inch baking dishes. Sprinkle with Cheddar cheese.
  • Bake, covered, at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is 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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