Chicken Tetrazzini

Chicken Tetrazzini Recipe
A speedy Italian classic, Chicken Tetrazzini can be made ahead for easy weeknight dinners. Freeze an unbaked casserole up to 1 month, if desired. Thaw overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.

Yield:

Makes 12 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes
Bake: 35 Minutes

Ingredients

1 (16-oz.) package vermicelli
1/2 cup chicken broth
4 cups chopped cooked chicken breasts
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
1 (10 3/4-oz.) can cream of celery soup
1 (8-oz.) container sour cream
1 (6-oz.) jar sliced mushrooms, drained
1/2 cup (2 oz.) shredded Parmesan cheese
1/2 teaspoon salt
1 teaspoon pepper
2 cups (8 oz.) shredded Cheddar cheese

Preparation

1. Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.

2. Stir together chicken and next 8 ingredients; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with cheese.

3. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.

Note:

Marta's Bakery, Birmingham, Alabama,

April 2006
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