Chicken Tetrazzini

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16 oz package vermicelli
1/2 cup chicken broth
4 cups chopped cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
8 oz. carton sour cream
6 oz. jar sliced mushrooms, drained
1/2 cup shredded Parmesan cheese
1/2 teaspoon salt
1 teaspoon pepper
2 cups shredded Cheddar

Cook vermicelli according to package directions; drain. Return to pot and toss with chicken broth. Stir together chicken and next 8 ingredients; add vermicelli and toss well. Spoon mixture into 2 lightly greased 11 x7 inch baking dishes. Sprinkle evenly with cheese. Bake, covered at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly. Can freeze before baking up to 1 month. Thaw overnight in refrigerator. Let stand 30 minutes at room temperature and bake as directed.

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