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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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 |
Directions:
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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