| | Directions | | Cook vermicelli according to package directions, drain, return to pot and toss with chicken broth. Cook clean, sliced mushrooms in 2 T. of butter. Stir together chicken and next 8 ingredients. Add vermicelli and toss well. Spoon mixture into 2 lightly greased 11 X 7 inch baking dishes and sprinkle with cheddar cheese. Bake covered at 350° for 30 minutes; uncover and bake 5 more minutes until cheese is melted. Freeze unbaked or baked casserole. Thaw in refrigerator overnight, then bake or reheat. This is an easy dish that can be made ahead. To make it creamier, cook one less serving of vermicelli. |
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| Ingredients | | - |  | 1 package vermicelli (16 ounce pkg) |
| - | | 1/2 cup Chicken Broth |
| - | | 4 cups chopped cooked chicken |
| - | | 1 can cream of mushroom soup |
| - | | 1 can cream of chicken soup |
| - | | 1 can cream of celery soup |
| - | | 8 ounces Sour Cream |
| - | | 1 pound mushrooms |
| - | | 1/2 cup shredded parmesan cheese |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 shredded cheddar for the top (2 cup 8 ounce ) |
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