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Chicken Tetrazzini Deluxe
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Family Recipe


  • 1 12 oz (336 grm). package of Vermicelli, uncooked
  • 2 tbsp (30 ml). butter
  • 1 cup (225 ml) fresh mushrooms, sliced
  • 1/4 cup (60 ml) finely chopped onion
  • 1 10-1/2 oz (294 grm). can of cream of chicken soup
  • 1 10-1/2 oz (294 grm). can of cream of mushroom soup
  • 1 cup (225 ml) water
  • 4 cups (950 ml) cubed, cooked chicken breast
  • 1 cup (225 ml) shredded cheddar cheese
  • 1 small can chopped or sliced black olives, drained
  • 1 small jar green olives, drained
  • 1/4 tsp (1 ml). black pepper
  • 1/4 tsp (1 ml). salt
  • 1/2 cup (125 ml) grated parmesan cheese
  • Break vermicelli into halves; prepare according to package directions and drain.
  • In large pan, saute mushrooms and onion in melted butter until tender.
  • Stir in soup and water.
  • Cook and stir until blended.
  • Stir in chicken and cheddar cheese until cheese melts and blends.
  • Stir in vermicelli, olives, and salt.
  • Pour into a 13 x 9-inch baking dish.
  • Top with parmesan cheese and sprinkle with black pepper.
  • Bake at 375 degrees (200 C.) for approximately 45 minutes.

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