Main Dish

Chicken Tetrazzini

My language is food. I speak through it. I connect with others through it. I love on people through it. Doesn’t matter what the occasion or the reason is, it is a way I can care on those close to my heart. This quote from Giada De Laurentiis is great,”Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love”.

Some delicious comfort food and laughs was exactly what a friend of mine needed this week. I made Misty Woodford’s yummy chicken tetrazzini for us all to enjoy for dinner that night. It was just the right combination of warmth and tastiness to fill our souls.


Chicken Tetrazzini

16 ounce package of vermicelli

1/2 cup of chicken broth

4 cups of cooked chicken, chopped

1 can cream of mushroom soup

1 can cream of chicken soup

1 can cream of celery soup

8 ounce sour cream

6 ounce can sliced mushrooms, drained

1/2 cup shredded Parmesan cheese

1 teaspoon pepper

1/2 teaspoon salt

2 cups shredded cheddar cheese

Preheat oven to 350. Spray two 11×7 pans (or 15×10) with Pam.

Prepare the vermicelli pasta according to the package. Drain and toss in a medium size bowl with the chicken broth. Set aside.

Combine the chicken, celery/mushroom/chicken soups, sour cream, mushrooms, Parmesan cheese, salt and pepper in a large bowl. Add pasta and mix well. Spoon mixture evenly into the prepared pans and cover with the cheddar cheese.

Bake for 20 minutes covered and 5 minutes uncovered.

Note: I used a 15×10 rectangle baking dish so that my friend’s family would have leftovers


Enjoy! XO, Carrie


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