Categories: Casseroles- One Dish Meals
Ingredients
- 1 (7 oz.) pkg. vermicelli
- 3 cups chopped cooked chicken
- 1 cup (4 oz.) shredded Parmesan cheese
- 1 (10 1/4 oz.) can cream of mushroom soup
- 1 (10 oz.) container refrigerated Alfredo sauce
- 1 (4 oz.) can sliced mushrooms, drained
- 1/2 cup chicken broth
- 1/4 cup dry sherry
- 1/4 tsp. freshly ground pepper
- 1/2 cup slivered almonds
Directions
- Preheat oven to 350 degrees. Prepare pasta according to package directions.
- Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in pasta. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11 × 7 inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.
- Bake at 350 degrees for 35 minutes or until bubbly.
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Chicken Tetrazzini with Marsala and Fresh Mushrooms: Substitute marsala for sherry and 1 (8oz.) pkg. diced fresh mushrooms for canned mushrooms. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add mushrooms, and sauté 4 to 5 minutes or until tender. Proceed with recipe as directed, adding mushrooms with chicken.
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Chicken Tetrazzini with Prosciutto and Peas: Substitute dry white wine for sherry. Sauté 3 oz. finely chopped prosciutto in 2 tsp. hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp. Proceed
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with recipe as directed, stirring in prosciutto and 1 up frozen baby English peas, thawed, with pasta.
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icken Green Chiles: Substitute shredded white cheddar cheese for Parmesan cheese; 2 (4.5 oz.) cans chopped green chiles, undrained, for canned mushrooms; and dry white wine for sherry. Proceed with recipe as directed.
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Chicken Tetrazzini with Caramelized Onions: Melt 2 Tbsp. butter in a large skillet over medium heat; add 1 large sweet onion, diced, and sauté 20 minutes or until caramel colored. Stir in 1 Tbsp. balsamic vinegar, 1/4 tsp. salt and 1/8 tsp. pepper. Proceed with recipe as directed, stirring caramelized onions in with pasta.