Thursday, March 24, 2011
My Mom used to make chicken tetrazzini a lot growing up and we have a tradition of having it every Christmas Eve so it is just as much a comfort food to me as mac and cheese, pizza, or french fries. I am also always
looking for new casserole dishes too and this one jumped out at me because it served 12 and I could freeze it. The recipe has a note at the bottom saying its ok to freeze for up to 1 month, well we loved this dish so much that it almost didn't make it 2 weeks. I actually lightened the recipe too by using reduced fat soups, fat free chicken broth and reduced fat Cheddar cheese (Weight Watchers to be exact) and it was still really creamy and cheesy.
1 (16-ounce) package vermicelli
1/2 cup chicken broth
4 cups chopped cooked chicken breast
1 (10 3/4-ounce) can cream of mushroom soup
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cream of celery soup
1 (8-ounce) container sour cream
1 (6-ounce) jar sliced mushrooms, drained
1/2 cup (2 ounces) shredded Parmesan cheese
1 teaspoon pepper
1/2 teaspoon salt
2 cups (8 ounces) shredded Cheddar cheese
Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11 x 7 -inch baking dishes. Sprinkle evenly with Cheddar cheese.
Bake, covered, 350 degrees for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
Note: Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.