This is a delicious, warm, comfort casserole for those chilly winter nights. I make this year round, but it is especially good at this time of year. I have been making Chicken Tetrazzini for my entire married life, but a few years back my brother-in-law and sister-in-law brought this to us for dinner (I think after David was born) and it was so creamy and wonderful I asked them for the recipe. It turns out that the recipe came from Southern Living magazine, and it is the recipe that I have used for Chicken Tetrazzini ever since. It is simple, easy and did I mention delicious?
1 (16 oz.) package vermicelli (I just use regular spaghetti)
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 (I leave these out)
1/2 cup (2 oz.) shredded Parmesan cheese (I think I usually use a bit more) – this is not the grated cheese in the jar, but the shredded found in bags in the cheese section of the grocery store.
1/2 tsp. salt
1 tsp. pepper
2 cups (8 oz.) shredded Cheddar cheese
- Cook vermicelli according to package directions; drain. Return to pot and toss with chicken broth.
- Stir together chicken and next 8 ingredients, add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11 x 7 inch baking dishes (I use one 13 x 9 dish). Sprinkle evenly with cheddar cheese.
- Bake, covered, at 350 degrees for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
Makes 12 servings.
This casserole is great with a tossed salad, rolls and something chocolatey for dessert. Enjoy!