Ingredients
1
package (16 oz) vermicelli
1/2
cup chicken broth
4
cups chopped cooked chicken
1
can (103/4 oz) cream of mushroom soup
1
can (103/4 oz) cream of chicken soup
1
can (103/4 oz) cream of celery soup
1
container (8 oz) sour cream
1
jar (6 oz) sliced mushrooms, drained
1/2
cup shredded Parmesan cheese (2 oz)
1
teaspoon pepper
1/2
teaspoon salt
2
cups shredded Cheddar cheese (8 oz)
Preparation
Heat oven to 350°F. Lightly spray 2 (2-quart) casseroles with cooking spray. Cook and drain vermicelli as directed on package; return to saucepan. Add broth; toss to coat.
In large bowl, stir remaining ingredients except Cheddar cheese. Add vermicelli; toss well. Divide mixture evenly between casseroles. Sprinkle with Cheddar cheese.
Cover; bake 30 minutes. Uncover; bake 5 minutes longer or until cheese is bubbly.
