Chicken Tetrazzini Casserole - cooking recipe

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

Preparation

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.