not mom's chicken tetrazzini
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.
prep time
15 Min
cook time
35 Min
method
---
yield
10 - 12
Ingredients
- 1 package whole wheat vermicelli (16 oz pkg)
- 1/2 cup chicken broth
- 4 cups chopped cooked chicken
- 1 can cream of mushroom soup (10 oz)
- 1 can cream of chicken soup (10 oz)
- 1 can cream of celery soup (10 oz)
- 8 ounces container sour cream
- 6 ounces jar sliced mushrooms, drained
- 1/2 cup shredded parmesan cheese
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1 cup shredded asiago cheese
- 1 cup shredded cheddar cheese
How To Make not mom's chicken tetrazzini
-
Step 1Cook vermicelli, drain and return to pot and toss with chicken broth
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Step 2Stir together chopped chicken and next 9 ingredients in a large bowl; add vermicelli and toss well
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Step 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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Step 4Bake covered at 350 degrees for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
-
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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