I've been wanting to try this for a while and finally got around to it during my freezer cooking day this weekend. It was absolutely delicious and very simple to make. You could cook this as one large casserole instead of 2 for a larger family but half of this recipe (1 casserole) turned out to be just the right size for our family of four with enough for lunch the next day and I popped the second casserole right in the freezer so we'd have it for next week.
- 1 (16 oz) pkg Vermicelli
- 1/2 cup Chicken broth
- 4 cups Chopped cooked chicken breast
- 2 cups cream of chicken soup
- 1 (8 oz) container sour cream
- 1 (6 oz) jar Sliced mushrooms, drained (I left these out)
- 1/2 cup (2 oz) shredded parmesan cheese
- 1 tsp Pepper
- 1/2 tsp Salt
- 2 cups (8 oz) shredded cheddar cheese
Prepare spaghetti according to package directions; drain. Return to pot, and toss with chicken broth.
Stir together chopped cooked chicken, and next five ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11x7 inch baking dishes. Sprinkle evenly with cheddar cheese.
Bake, covered, at 350 degrees for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.