Disclaimer

Welcome to my recipe blog! Please feel free to add comments. Most of these recipes are ones I have collected over the years and modified to suit my family. I have not knowingly infringed on any copyrights. All comments are appreciated!

Remember that we eat everything SPICY! If you don't, watch out for the red pepper, Tabasco and Ro-Tel tomatoes. Also, I won't apologize for the butter and/or bacon fat or anything else considered "unhealthy".

If you're gonna cook with me, be sure you have the "Cajun Trinity" on hand ... onion, bell pepper & celery. Laissez les bon temps rouler !!!

Friday, August 13, 2010

Chicken Tetrazinni

1 (16-OZ.) Pkg. Vermicelli
½ c 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 celery sou0p
1 (8-oz) container sour cream
1 (6-oz) jar sliced mushrooms, drained
½ cup (2-oz) shredded Parmesan cheese
½ tsp. Salt
1 tsp. Pepper
2 cups (8-oz) shredded Cheddar cheese

Break vermicelli in half or thirds and cook according to package directions; drain. Return to pot, and toss with chicken broth.

Stir together chicken and next 8 ingredients; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11” x 7” baking dishes. Sprinkle evenly with cheese.

Bake, covered, at 350 degrees for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
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