Well, better late than never, right? Ha! I had some technical difficulty…again…but Matt was able to recover my video. So, here it is…
For those who can’t (or don’t want to) watch the video, here’s the recipe. I got this one from Alice (you know…John and Alice), and it’s definitely a keeper!! This recipe makes two casseroles, so you can either cook one and freeze one, or you can half the recipe.
1 16-oz pkg vermicelli
1/2 c. chicken broth
4 cups chopped, cooked chicken breast
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
1/2 cup shredded Parmesan cheese
1 tsp. pepper
1/2 tsp. salt
2 cups shredded cheddar cheese
Prepare vermicelli according to package directions; drain. Return to pot and toss with chicken broth.
Stir together chicken and next 8 ingredients in a large bowl. Add vermicelli and toss well. Spoon mixture into two lightly greased 11 x 7 inch baking dishes. Sprinkle evenly with cheddar cheese.
Bake, covered, at 350 degrees for 30 minutes. Uncover and bake for 5 minutes more, or until cheese is melted and bubbly.
You can freeze the unbaked casserole for one month. Thaw the casserole overnight in the refrigerator. Let stand for 30 minutes at room temperature, and bake.
This one is definitely going in my “keep” file. Matt and I both enjoyed it, and it would also be great for family gatherings and pot luck dinners.