Welcome to Recipes for cooking. We are here to give you cooking ideas. Everyone always has a couple dishes they are remembered by. When I think of my mother and dishes I remember her by, I think of her taco soup, her mashed potato casserole, and her bread. This blog is a place where you can come and receive quality recipes that your friends and family will remember you by. Be sure to follow because new recipes are added frequently. Enjoy!
4 cupschopped cooked chicken breast (see recipes on page 166)
1 (10 3/4-ounce) can cream of mushroom soup
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cream of celery soup
1 (8-ounce) container sour cream
1 (6-ounce) jar sliced mushrooms, drained
1/2 cup(2 ounces) shredded Parmesan cheese
1 teaspoonpepper
1/2 teaspoonsalt
2 cups(8 ounces) shredded Cheddar cheese
Preparation
Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with Cheddar cheese.
Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
Note: Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.
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