Chicken Tetrazzini
(Southern Living Magazine)
Serves 12
1 pound vermicelli
1/2 cup chicken broth
4 cup cooked chopped chicken
8 oz. sour cream
1 can each cream of mushroom, cream of celery,
cream of chicken soup
1 6 oz. can sliced mushrooms, drained
1/2 cup parmesan cheese, shredded (2 oz.)
1 tsp pepper
1/2 tsp salt
2 cup white cheddar cheese, shredded (8 oz.)
Cook noodles al dente and drain. Return noodles to pot, add chicken broth. Mix
remaining ingredients except cheedar cheese and add to noodles and toss well.
Spoon into two lightly greased 11 x 7 baking dishes or one large 15 x 10
roasting pan. Sprinkle with cheddar cheese. Bake covered at 350 for 30 min,
uncover and bake another 5 minutes untill bubbly. If using two pans, you can
freeze one for up to one month, defrost overnight in fridge and bring to room
temperature before baking.
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