Not Mom's Chicken Tetrazzini

Valerie Johnson


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.

★★★★★ 3 votes
10 - 12
15 Min
35 Min


1 pkg
whole wheat vermicelli (16 oz pkg)
1/2 c
chicken broth
4 c
chopped cooked chicken
1 can(s)
cream of mushroom soup (10 oz)
1 can(s)
cream of chicken soup (10 oz)
1 can(s)
cream of celery soup (10 oz)
8 oz
container sour cream
6 oz
jar sliced mushrooms, drained
1/2 c
shredded parmesan cheese
1 tsp
1/2 tsp
1 c
shredded asiago cheese
1 c
shredded cheddar cheese


1Cook vermicelli, drain and return to pot and toss with chicken broth
2Stir together chopped chicken and next 9 ingredients in a large bowl; add vermicelli and toss well
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
4Bake covered at 350 degrees for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
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.
6ANOTHER NOTE: fat-free soup can be used, but it does not taste as good - it's a little bland.

About this Recipe

Course/Dish: Chicken, Pasta
Regional Style: Italian
Other Tag: Quick & Easy