Well, it is raining like crazy here (which is a great thing) and I think it would be nice to have some comfort food. I don't know about you, but I go through different phases of what I define as my "comfort food". Lately, it has been all about mac n cheese or creamy pastas. OMG! YUM! So, here is one of our family favorites and it is very kid friendly.
Enjoy friends :-)
Creamy Chicken Tetrazzini
Chicken with noodles, mushrooms and peas in a creamy sauce topped with cheddar cheese. Delicious and very comforting. A favorite.
Ingredients
1 (16-oz.) package vermicelli
1/2 cup chicken broth
4 cups chopped cooked chicken breasts
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
1 (10 3/4-oz.) can cream of celery soup
1 (8-oz.) container sour cream
1 (6-oz.) jar sliced mushrooms drained
1 cup frozen peas
1/2 cup (2 oz.) shredded Parmesan cheese
1/2 teaspoon salt
1 teaspoon pepper
2 cups Shredded chedder cheese
Instructions
1. Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
2. Stir together chicken and next 8 ingredients; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with cheese.
3. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
Yields: 12 Servings
notes: Freeze unbaked casserole up to 1 month, if desired. Thaw overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.
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