YUM! I have been eating this version of Chicken Tetrazzini for as long as I can remember. My grandmother and mom would have to make it for holidays so I had something to eat since I hated (and still don't really like) turkey. It is easy to make and has really simple ingredients. It takes a while to cook, but it is worth it!
Hot out of the oven!
- 3 chicken breasts cooked and chopped
- 16 oz vermicelli - cooked and drained
- 1 can cream of chicken
- 1 can cream of mushroom
- 2 cans chicken stock
- Parmesan cheese
Preheat oven to 350. Mix together soups and chicken broth. In large baking dish, layer vermicelli, chicken, half of soup mixture. Repeat layers and top with parmesan cheese. Cover and bake for 1 1/2 hours.
CONNECT WITH PLAIN CHICKEN