not mom's chicken tetrazzini
(3 ratings)
This recipe for chicken tetrazzini is simple to make and much easier than the one my mom gave me years ago. The original recipe is from Southern Living Magazine. I've made a few changes. It is one of my family's favorites. We usually serve it with a salad or green beans.
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(3 ratings)
yield
10 - 12
prep time
15 Min
cook time
35 Min
Ingredients For not mom's chicken tetrazzini
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1 pkgwhole wheat vermicelli (16 oz pkg)
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1/2 cchicken broth
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4 cchopped cooked chicken
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1 cancream of mushroom soup (10 oz)
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1 cancream of chicken soup (10 oz)
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1 cancream of celery soup (10 oz)
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8 ozcontainer sour cream
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6 ozjar sliced mushrooms, drained
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1/2 cshredded parmesan cheese
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1 tsppepper
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1/2 tspsalt
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1 cshredded asiago cheese
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1 cshredded cheddar cheese
How To Make not mom's chicken tetrazzini
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1Cook vermicelli, drain and return to pot and toss with chicken broth
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2Stir together chopped chicken and next 9 ingredients in a large bowl; add vermicelli and toss well
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3Spoon mixture into 1 lightly greased 11 x 14 inch baking dish or two 11 x 7 baking dishes. Sprinkle evenly with of cheddar cheese
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4Bake covered at 350 degrees for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
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5NOTE: Freeze unbaked casserole up to 1 month if desired. Thaw overnight in refrigerator. Let stand 30 minutes at room temperature and bake as directed.
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6ANOTHER NOTE: fat-free soup can be used, but it does not taste as good - it's a little bland.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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