Cook Vermicelli. Drain and return to pot. Toss with chicken broth. Stir together chicken and next 8 ingredients in a large bowl. Add vermicelli and toss well. Spoon into 2 lightly greased 11x7 baking dishes. Sprinkle with cheddar cheese. Bake, covered at 350° for 30 minutes. Uncover and bake 5 more minutes or until cheese is bubbly.
Note: Freeze unbaked casserole up to 1 month. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature and bake as directed.
Ingredients
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1 package vermicelli (16 oz pkg)
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1/2 cup Chicken Broth
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4 cups chopped, cooked chicken
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1 can cream of mushroom soup
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1 can cream of chicken soup
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1 can cream of celery soup
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1 package sour cream (8 ounce pkg)
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1 jar sliced mushrooms (6 ounce jar)
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1/2 cup shredded parmesan cheese
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1 teaspoon pepper
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1/2 teaspoon Salt
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2 cups shredded cheddar cheese
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