Chicken Tetrazzini

18 Reviews
ADD YOUR REVIEW
Prep Time
10 Mins
Cook Time
10 Mins
Bake Time
35 Mins
Yield
Makes 12 servings
By Marta's Bakery, Birmingham, Alabama
April 2006
RECIPE BY Southern Living

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.

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

How to Make It

Step 1

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

Step 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.

Step 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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Ratings & Reviews

creativecooking

Kat317
June 26, 2016
Creativity is key!!  A great basic recipe.  Lots of negative comments, but this is COOKING... not baking.  Get creative!!  I've made this recipe using it as a guideline and had amazing results and rave reviews.  I add crumpled bacon and sauté fresh mushrooms and garlic in butter.  Sometimes add peas for some color and flavor.  It's a great recipe to use as a guideline.  Add your flavor based on personal preference!  

Stacey1vg's Review

LVincent9
January 06, 2015
It was edible but not much more. I got lazy and liked using the soups in this recipe. The cream of chicken soup was over powering to me. We have not been trying to cut out processed foods so maybe our tastes were more sensitive to the canned taste.

chickenpie's Review

kimheath
February 01, 2014
I don`t think a "real Italian classic" would have all those canned soups and JARRED MUSHROOMS. yuck Look for something less processed!

smharrell's Review

norahwynn
January 28, 2014
I made this exactly according to the recipe and it turned out great! My family loved it. I actually added the entire can of chicken broth because the pasta really soaked it up. It makes a lot, so I gave one pan to my mother and they loved it. If your family are cheese lovers, this is the meal for them! Very easy and quick for busy mother's like myself.

norahwynn's Review

aggroman
October 21, 2013
N/A

RJManey's Review

LauraBB
March 06, 2012
Couldn't agree more with Laura. This recipe should be on the menu at McDonalds! Talk about processed home cooking; this a perfect example.

Alliw91's Review

tomkitten
February 14, 2012
Followed the recipe.. it tastes bitter.... There are better recipes out there. I will not be using this one again. TOO MUCH FOOD. Its enough to feed ten people.

aggroman's Review

kathymary
January 17, 2012
N/A

Kat317's Review

Autumn
January 03, 2012
N/A

LVincent9's Review

RJManey
July 22, 2011
DELISH! Have made several times & not once was there enough for leftovers!