Chicken Tetrazzini Deluxe

• 1 12 oz (336 grm). package of Vermicelli, uncooked
• 2 tbsp (30 ml). butter
• 1 cup (225 ml) fresh mushrooms, sliced
• 1/4 cup (60 ml) finely chopped onion
• 1 10-1/2 oz (294 grm). can of cream of chicken soup
• 1 10-1/2 oz (294 grm). can of cream of mushroom soup
• 1 cup (225 ml) water
• 4 cups (950 ml) cubed, cooked chicken breast
• 1 cup (225 ml) shredded cheddar cheese
• 1 small can chopped or sliced black olives, drained
• 1 small jar green olives, drained
• 1/4 tsp (1 ml). black pepper
• 1/4 tsp (1 ml). salt
• 1/2 cup (125 ml) grated parmesan cheese

1. Break vermicelli into halves; prepare according to package directions and drain.
2. In large pan, saute mushrooms and onion in melted butter until tender.
3. Stir in soup and water.
4. Cook and stir until blended.
5. Stir in chicken and cheddar cheese until cheese melts and blends.
6. Stir in vermicelli, olives, and salt.
7. Pour into a 13 x 9-inch baking dish.
8. Top with parmesan cheese and sprinkle with black pepper.
9. Bake at 375 degrees (200 C.) for approximately 45 minutes.

vermicelli, butter, fresh mushrooms, onion, cream of chicken soup, cream of mushroom soup, water, chicken, cheddar cheese, black olives, green olives, black pepper, salt, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/00125F (may not work)