Southern Living Chicken Tetrazzini (the double batch!)

So here is my new favorite feed 'em for days recipe. I know it sounds a bit old school or cafeteria-ish even, but it is good. It is a Southern Living recipe afterall - and good things come from the South! Let me know what you think.

By the way, I added in the substitution for Tyson canned white meat - I didn't feel like roasting chicken breasts and this worked like a charm. You can't even tell!

Chicken Tetrazzini
Bake 1 for now/Freeze 1 for later

1 (16 oz.) pkg vermacelli
1/2 cup chicken broth
4 cups chopped cooked chicken (or 2 large cans Tyson white meat chicken chunks!)
1 (10 3/4 oz) can 98% fat free cream of mushroom soup
1 (10 3/4 oz) can 98% fat free cream of chicken soup
1 (10 3/4 oz) can 98% fat free cream of celery soup
1 (8 oz) container light sour cream
1 (6 oz) jar or can sliced mushrooms, drained
1/2 cup shredded parmesan cheese
1 tsp pepper
1/2 tsp salt
3 cups shredded sharp cheddar cheese

Cook vermacelli according to pkg directions, drain. Return to pot, toss with chicken broth.

Preheat oven to 350 degrees. In a large bowl, stir together chicken, soups, sour cream, mushrooms, parmesan cheese, 1 cup cheddar cheese, pepper and salt. Add in vermacelli and toss well. Spoon chicken mixture into two lightly greased 11 x 7 inch baking dishes. Sprinkle with remaining cheddar cheese.

Bake, covered at 350 degrees for 30 minutes. Uncover and bake for an additional 5 minutes or until cheese is bubbly. Yields 12 servings.

Note: Freeze unbaked casserole up to 1 month if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temp and bake as directed.