Monday, March 15, 2010

Chicken Tetrazzini

I invited the in-laws over for dinner last night & made Chicken Tetrazzini Casserole from my new Southern Living magazine. It was delicious, but it was even better today! Not sure this is the healthiest, just sayin! So small portions may be necessary! ;)

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.**



  1. I have an amazing chicken tetrazzini recipe. Let me know if you want it. It is way different than yours. It's so good you won't go back to this one. We make it after Thanksgiving with left over turkey too. You won't need to add extra salt and pepper because there is nothing bland about it. Yummmmmm!!!

  2. Yummy! I can't wait to try this one out!


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