Chicken Tetrazzini

This is a classic casserole that everyone's mama's mama has been making since the dawn of time.  It's easy to throw together for a weeknight supper, can be made in advance, freezes (and travels) well, and can be doubled, tripled, or halved to feed whatever size army you have around your table!  Another little bonus I've learned about casseroles?  They may not be the prettiest, especially in photographs, but because they usually involve cheese, you can sneak in tons of veggies for those picky toddlers in your life.  Believe me.  I know!  Oh, and this is even better the next day...hello leftovers!

2 sticks butter

4 chicken bouillon cubes

1 large onion, chopped

1 cup finely chopped celery

1 1/2 cups sliced mushrooms

3 cups chicken stock

12 ounces Velveeta cheese, cut into cubes

2 cups bite-sized pieces cooked chicken (I poach 2 or 3 boneless skinless breasts)

12 ounces vermicelli, or other long noodle

grated parmesan for sprinkling

 paprika for sprinkling

Melt the butter over low heat in a large saucepan.  Add the bouillon and mash into the melted butter.  Add the onion, celery, and mushrooms.  Saute until vegetables are light brown.  Add 2 cups of the stock and the Velveeta.  Cook until the cheese is melted.  Stir in the chicken.  Remove from heat.

Preheat the oven to 300.  Cook the pasta until just al dente; drain.  Add the chicken mixture and 1/2 cup of the remaining stock and mix well.  Spoon into a greased 9x13-inch baking dish.  Sprinkle with parmesan and paprika.  Bake 10 minutes.  Pour the last 1/2 cup stock over the top and bake an additional 10 minutes or until bubbly.

Serves 8.

To make it travel-ready:  Bake the casserole in a foil disposable baking dish with a plastic lid.  This way, you can easily write the reheating instructions on the lid with a permanent marker...or tape a note to the top of the pan too.  Your neighbor will appreciate that she doesn't need to wash and return your bakeware, so she can save the meal for later if she's already stocked from other well-meaning friends.

Recipe adapted from My Mama Made That, by the Junior League of Hampton Roads.