Preheat oven to 350 degrees Fahrenheit. Prepare vermicelli according to package directions and drain. Return to pot, and toss with chicken broth. Stir together chopped cooked chicken and cannabis butter, cream of mushroom soup, cream of chicken soup, cream of celery soup, sour cream, mushrooms, Parmesan cheese, pepper and salt in a large bowl. Add cooked vermicelli and toss well. Spoon mixture into 2 lightly greased 11x7 inch baking dishes. Sprinkle evenly with Cheddar cheese. Bake covered for 30 minutes, uncover and bake 5 more minutes or until cheese is melted and bubbly. Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.