Chicken Tetrazzini

This recipe fills 2 (8x13 in.) pans.  If that's too much for your family, eat one and freeze the other for another time!  This recipe is really good if you have any cooked chicken leftovers.  For this recipe, I use my Condensed Cream Soup Recipe.

Ingredients:

1 (16 oz.) pkg. spaghetti

½ C. chicken broth

4 C. chopped cooked chicken breast

1 (10 ¾ oz.) can cream of mushroom soup

1 (10 ¾ oz.) can cream of chicken soup

1 (10 ¾ oz.) can cream of celery soup

1 (8 oz.) container sour cream

1 (6 oz.) jar sliced mushrooms, drained

1 small jar diced pimentos

½ C. (2 oz.) shredded Parmesan Cheese

Salt & Pepper

2 C. (8 oz.) shredded Cheddar Cheese

Directions:

1. Prepare vermicelli according to directions, return to pot & toss with Chicken Broth.
2. Stir together: cooked chicken, & next 8 ingredients in a large bowl.
3. Add vermicelli & toss well.
4. Spoon mixture into 2 lightly greased baking dishes.
5. Sprinkle evenly with Cheddar Cheese.
6. Bake, Covered, 350 deg. For 30 min., then uncovered for 5 min. more or until cheese is bubbly.