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1 pound of vermicelli pasta, cooked 1/2 cup chicken broth 4 cups cooked, diced chicken 1 can cream of mushroom soup 1 can cream of chicken soup 1 (8-ounce) carton sour cream 1 (6-ounce) jar of mushrooms, drained 1/2 cup Parmesan cheese 1 teaspoon pepper 1/2 teaspoon salt 2 cups shredded Cheddar cheese (1 cup in casserole, 1 cup on top) Mix all ingredients except 1 cup cheddar cheese in a large bowl. Spoon into 2 11x7-inch pans. Top with remaining cheddar cheese. Bake at 350 degrees for 30 minutes or until bubbly. Yield: two 11x7 pans. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |