Run, don’t walk to make this dish. I loved this chicken tetrazzini, and would definitely make it again. This recipe calls for canned cream of mushroom but I had homemade on hand so I used that instead. There were a few recipe cards for this chicken tetrazzini that were very similar with slight differentiations between each one. One recipe included pimentos which I actually meant to include but forgot so let’s just say, pimentos are optional.
3c cooked chicken, diced
8 oz vermicelli*
1 onion, diced
1c celery, diced
1 can mushrooms, drained **
3 cans or 30oz cream of mushroom soup
8-12oz cheddar cheese or cheese of your liking
Salt and pepper to taste
Preheat oven to 350F. In a large skillet saute your onion and celery in the butter until translucent. While that’s cooking boil your noodles for about 5-7 minutes, reserving some pasta water. You still want them slightly firm because they will keep cooking in the oven. Once the onion and celery are ready add the mushrooms and chicken. Turn off the heat and mix in your cream of mushroom. Taste for salt and pepper then add in your pasta and about 1/2c pasta water to thin it out. Once all incorporated pour into a greased baking dish or oven-safe skillet, cover with cheese, and bake for 45 minutes, covered with foil. Uncover the last 10minutes.
*Feel free to use any long noodles you like, I used whole wheat spaghetti because my grocery store doesn’t sell vermicelli that isn’t broken up.
**Feel free to use fresh mushrooms and saute them with the onions and celery