Chicken Tetrazzini

1-16 oz. package vermicelli (Pasta Isle in yellow box)
1/2 Cup chicken broth
4 cups cooked chicken breast (I have Brian grill extra chicken or put them in the crockpot
1 can cream of mushroom
1 can cream of chicken
1 can cream of celery
1 8oz. container sour cream
1 6oz. jar sliced mushrooms, drained (I used fresh)
1/2 cup shredded Parmesan cheese
1/2 tsp. salt
1 tsp. pepper
2 cups shredded cheeder cheese (I used a colby jack mix)

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 in 2 lightly greased 11X7 baking dishes (I used one 11x13 and one the next size down, can think of the size). Sprinkle evenly with cheese.

Bake covered at 350 for 3 minutes; uncover and bake an additional 5 minutes or until cheese is melted and bubbly.

You can freeze unbaked casserole up to 1 month, if desired. Thaw overnight in refrigerator. Let stand 30 at room temp. and baked as directed.