Chicken Tetrazzini Casserole
This was pretty durn easy, folks. Just sayin.
1 16 ounce package vermicelli
1/2 cup chicken broth
4 cups chopped cooked chicken (i used a rotisserie)
1 10.75 ounce can cream of mushroom soup
1 10.75 ounce can cream of chicken soup
1 10.75 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 tsp pepper*
1/2 tsp salt*
2 cups (8 ounces) shredded cheddar cheese
1. Cook vermicelli according to package directions; drain. Return to pot & toss with chicken broth.
2. Preheat oven to 350 degrees. Stir together chopped chicken & next 8 ingredients in a large bowl; add Vermicelli & toss well. (I actually just did this in the pot i was using to begin with. No need in dirtying another dish!)
3. Spoon chicken mixture into 2 lightly greased 11X7 inch baking dishes. (I used one 9X13 & it was fine - it barely fit - but it fit!). Sprinkle with cheddar cheese.
4. Bake, covered, at 350 for 30 minutes, uncover & bake 5 more minutes or until cheese is bubbly (Um, yeah, i just noticed it said this. I baked uncovered for 30 minutes & it was fine!)
In case you'd like their additional note:
Freeze unbaked casserole up to 1 month if desired. Thaw casserole overnight in fridge. Let stand 30 minutes at room temp & bake as directed.
**I didn't have mushrooms so i didn't use them. I used more Parmesan cheese. I used way more salt & pepper - not when i cooked it - but on individual servings. It was too bland w/o it.**