Grandma Milne’s Chicken Tetrazzini

I love this recipe of Grandma’s.  It is such a yummy comfort food.  It only takes 20 minutes to prepare and 35 minutes to bake.  Serves 12.

  •  1 (16 oz) package vermicelli
  • 1/2 cup chicken broth
  • 4 cups chopped cooked chicken breast
  • 1 (10 3/4-oz) can of cream of mushroom soup
  • 1 (10 3/4-oz) can of cream of chicken soup
  • 1 (10 3/4 oz) can of 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 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups (8 oz) shredded Cheddar cheese

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 11×7-inch baking dishes.  Sprinkle evenly with Cheddar cheese.

Bake, covered, at 350 degrees F 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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