Chicken Tetrazzini PDF Print E-mail
User Rating: / 9
PoorBest 
Written by   
Wednesday, 22 June 2011 15:26

Works well with leftover holiday turkey 1 16-oz package vermicelli ½ cup chicken broth 4 cups chopped cooked chicken breast 1 can cream of mushroom soup 1 can cream of chicken soup 1 can cream of celery soup 1 8-oz. container...

 

Works well with leftover holiday turkey

  • 1 16-oz package vermicelli
  • ½ cup chicken broth
  • 4 cups chopped cooked chicken breast
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 8-oz. container sour cream
  • 1 small can slice black olives
  • ¾ cup sliced green olives
  • 1 small jars pimentos
  • 1 large can of sliced mushrooms, drained
  • ½ cup shredded parmesan cheese
  • 1 tsp black pepper
  • ½ tsp salt
  • 2 cups shredded cheddar cheese
  1. Cook vermicelli according to package directions, drain; return to pot and toss with chicken broth
  2. In large bowl combine chicken and next 11 ingredients
  3. Add vermicelli and toss well
  4. Spoon mixture into 2 lightly greased 11 x 7 inch baking dishes
  5. Sprinkle evenly with cheddar cheese
  6. Bake covered at 350? for 30 minutes
  7. Uncover and bake additional 5 minutes

Freeze unbaked casserole up to 1 month. Thaw overnight in refrigerator. Let stand 30 minutes at room temperature & bake as directed.

 

Last Updated on Wednesday, 06 July 2011 02:18