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Ingredients

• 1 (16-oz.) package vermicelli
• 1/2 cup chicken broth
• 4 cups chopped cooked chicken breasts
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 (10 3/4-oz.) can cream of chicken soup
• 1 (10 3/4-oz.) can cream of celery soup
• 1 (8-oz.) container sour cream
• 1 (6-oz.) jar sliced mushrooms, drained
• 1/2 cup (2 oz.) shredded Parmesan cheese
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 2 cups (8 oz.) shredded Cheddar cheese

Description

A Speedy Italian Classic, Chicken Tetrazzini Can Be Made Ahead For Easy Weeknight Dinners. Freeze An 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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