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Chicken Tetrazzini

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.

Southern Living APRIL 2006

  • Yield: Makes 12 servings
  • Cook time:10 Minutes
  • Prep time: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.

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Chicken Tetrazzini recipe

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