Chicken Tetrazzini Casserole

• 1 (16 ounce) package vermicelli
• 1/2 cup chicken broth
• 4 cups cooked chicken, chopped
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of celery soup
• 1 (8 ounce) container sour cream
• 1 (6 ounce) jar sliced mushrooms, drained
• 1/2 cup parmesan cheese, shredded
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cups cheddar cheese, shredded
• Optional
• broccoli, peas or other vegetables

1. Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
2. Preheat oven to 350. Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli and toss well.
3. Spoon chicken mixture into two lightly greased 11 x 7 inch baking dishes. Sprinkle with Cheddar cheese.
4. Bake, covered, at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is bubbly.
5. Note: Freeze unbaked casserole up to 1 month, if desired. thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.

vermicelli, chicken broth, chicken, cream of mushroom soup, cream of chicken soup, cream of celery soup, sour cream, mushrooms, parmesan cheese, pepper, salt, cheddar cheese, broccoli

Taken from www.food.com/recipe/chicken-tetrazzini-casserole-416034 (may not work)