1 (16 oz) pkg Vermicelli pasta
1 (8 oz) container sour cream
½ cup chicken broth
1 jar (6 oz) sliced mushrooms, drained
4 cups chopped cooked chicken breasts
½ cup shredded parmesan cheese
1 can cream of mushroom soup
½ tsp salt
1 can cream of chicken soup
1 tsp pepper
1 can cream of celery soup
2 cups (8 oz) shredded cheddar cheese
1. Cook Vermicelli according to package directions; drain. Return to pot and toss with chicken broth.
2. Stir together chicken and remaining ingredients EXCEPT cheddar cheese; add vermicelli and toss well.
3. Spoon mixture into 2 lightly greased 11x7-inch baking dishes. Sprinkle with cheese.
4. Bake, covered, at 350 degrees for 30 minutes; uncover and bake 5 minutes more or until cheese is melted and bubbly.