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.
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