#56 Chicken Tetrazzini



  • 3 boneless, skinless chicken breasts- cut in bite sized pieces
  • about 12 oz vermicelli pasta
  • 48 oz chicken broth
  • 2 cans cream of chicken soup
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 1 cup grated Parmesan cheese
  1. Put your chicken stock/broth in a large pot and bring to a boil. Add your noodles and cook about 10 minutes, or until tender. Combine cream of chicken, garlic powder, onion powder, salt and Parmesan cheese in a medium bowl.


  1. Put about half of your vermicelli pasta on the bottom of your casserole dish


  1. Layer half of your chicken on top of your pasta


  1. Layer half of the soup/cheese mixture on top of the chicken. Repeat layers.


  1. Cover your casserole with foil and place in the oven 375 degrees and cook for about 45 minutes at 375°. Remove foil and continue cooking until all bubbly around the edges and most importantly in the middle.


We both agree that this is going to be a new favorite meal for us. I can’t overstate how tasty this is!


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