Chicken Tetrazzini Casserole

Submitted by Jakers

"I picked up a copy of Southern Living's Comfort Foods Recipe magazine at the grocery store. I decided to try their Chicken Tetrazzini. I haven't had this since I was a kid and forgot all about it! This recipe makes 2 casseroles. One to prepare immediately and one to freeze for later! After serving to my family I asked the BIG question...."Should I make this again sometime?" I received two overwhelming YES's from my kids, and one "yeah, ok" from my husband. I'd say that this recipe is a keeper! I served it with fresh bakery bread."

 

• Ready In: 55mins
• Ingredients: 13
• Yields: 2 casseroles
• Serves: 12

ingredients

• 1 (16 ounce) package vermicelli
• 1⁄2 cup chicken broth
• 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
• 1⁄2 cup parmesan cheese, shredded
• 1 teaspoon pepper
• 1⁄2 teaspoon salt
• 2 cups cheddar cheese, shredded

• Optional

• broccoli, peas or other vegetables

directions

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

Reviews

[MaudieLake]

A 'go to' recipe for a crowd. Easy to throw together and freezes well. I do add chicken broth for more moisture.