Well Monday is almost over and I am so excited b/c that means I am 1 day closer to the weekend. So I am sure you are asking what did I make tonight for supper. Well, I made Chicken Tetrazzini, which I prepared yesterday after the game. It was so nice b/c all I had to do tonight when I got home was preheat the oven and put it in and walk away. I love meals like this. So here is the recipe and I hope you like it. Plus, it makes 2 pans so you can freeze one for later use or share it with someone else.
1 16-oz package of Vermicelli pasta
1/2 cup chicken broth
4 cups chopped cooked chicken (I used a rotisserie chicken to make life easier)
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 8-oz container of Sour Cream
1 6-oz jar of sliced mushrooms, drained
1/2 cup shredded Parmesan Cheese
1 tsp pepper
1/2 tsp salt
2 cups shredded Cheddar Cheese
1. Cook pasta according to directions and drain, Return to pot and toss with chicken broth.
2. Preheat over to 350. Stir together chicken and the next 8 ingriedents in a very large bowl; add pasta, and toss well. Place mixture into 2 greased 11x7 baking dishes. Sprinkle with cheddar cheese.
3. Bake, covered for 30 minutes; uncover and bake for 5 minutes longer or until cheese is bubbly.
You can freeze unbaked casserole for up to 1 month. Thaw casserole overnight in fridge. Let it stand at room temp for 30 minutes before baking and bake as directed.
I hope you enjoy and maybe you will share the extra pan with a friend.
See you tomorrow,
Kelly
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