Rating: 4.5 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Top the creamy pasta mixture with both shredded Cheddar and Parmesan in this super cheesy chicken tetrazzini. Go ahead and make this chicken casserole now and freeze it until you need a ready-made meal.

Recipe by Southern Living October 2004

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.

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  • Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with Cheddar cheese.

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

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