Chicken Tetrazzini - my Grandmother's recipe! SO simple and it tastes great! Chicken, vermicelli pasta, cream of chicken and mushroom soup, chicken broth, garlic, onion, parmesan cheese. One of my all-time favorite recipes. I can eat way too much of this stuff! Can make ahead and freezer for later.
Remove skin from chicken and discard. Remove meat from the chicken and chop.
Whisk together soups, chicken broth, garlic powder and onion powder.
Lightly spray a 9x13-inch pan with cooking spray. Layer 1/2 vermicelli, 1/2 chicken, and 1/2 of soup mixture. Sprinkle half of the parmesan cheese on the pasta. Repeat layers and top with remaining parmesan cheese.
Cover with foil and bake for 1 hour, uncover and cook an additional 15 to 30 minutes, until bubbly.
Notes:
To cut down on prep time, I use a whole rotisserie chicken. Feel free to boil a whole chicken and use the meat and broth in the dish.
My grandmother's recipe calls for the casserole to be baked for 1½ hours. Feel free to adjust that cooking time down.
You can use 98% Fat Free or Healthy Choice soup.
You can use any combination of cream of soups - all chicken, all mushroom, cream of celery, cream of broccoli. Whatever will be fine.
I suggest using Unsalted Cream of Chicken & Mushroom Soups in this dish to control the sodium.