Recipe #12: Chicken Tetrazzini

All of these recipes featured in A Month Full of Recipes have been prepared by me and tasted tested and approved by the rest of the Swappin' Spoons gang! :)

Ingredients:1 (16-ounce) package vermicelli
1/2 cup chicken broth
4 cups chopped cooked chicken breast
1 (10 3/4-ounce) can cream of mushroom soup
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cream of celery soup
1 (8-ounce) container sour cream
1 (6-ounce) jar sliced mushrooms, drained  {I omitted these}
1/2 cup (2 ounces) shredded Parmesan cheese
1 teaspoon pepper
1/2 teaspoon salt
2 cups (8 ounces) shredded Cheddar cheese

Directions:::Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
::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. I usually use a 13x9 and a 9x9.
::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.

**If you wanted to freeze this: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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